Talk:Flatbrød/@comment-67.7.106.96-20131228111053

I use a different cooking technique,  I cook the rounds on a lefse grill (or similar) set at ca 475 deg F. Then I transfer them  to an oven set at 190 deg F to become crisp. It takes just a few minutes to complete the drying in the oven.

There are endless variations in flatbrød recipes. A basic recipe might consist of just 1 part white bread flour, and one part whole wheat flour, shortening, water and salt. Addition of a small amount of sugar would help the  browning process. It is fun to experimetent with different compinations of flours and shortening. A basic requirekent is to use a minimum amount of water and keep the dough cold in order to avoid having a sticky unworkable dough that will not roll out very thin. A good and more healthy shortning is canola oil, at about 1 tbsp per cup of flour,

I think homemade Norwegian flatbrød should be an essential part of the annual lutefisk dinner as we have it here in the American upper-midwest. :)