Follow these steps for perfect results
potatoes
boiled, pureed
rye flour
salt
water
Puree boiled or baked potatoes in a blender or food processor until smooth (about 1/2 cup).
In a large bowl or food processor, combine the pureed potato, rye flour, and salt.
Gradually add water (or potato water) and blend until the dough forms a cohesive ball.
Divide the dough into 10 equal portions using a sharp knife.
On a floured surface, roll each portion into a thin circle.
Aim for a thickness of about 1/8 inch and a diameter of 7-8 inches.
Prick each circle all over with the tines of a fork.
Lightly oil a griddle or large skillet and heat until very hot.
Place the rolled circles onto the hot griddle one by one.
Cook until the bottoms begin to show light browning.
Turn and cook the other side until lightly browned.
Continue turning until the whole flatbread is dry and crisp, but not more than medium brown.
Cool the flatbread on a rack.
For oven baking: Bake on an ungreased baking sheet at 400°F (200°C) for 8-12 minutes, turning 2 or 3 times until crisp.
Expert advice for the best results
Letting the dough rest for an hour after mixing will make it easier to roll.
If the dough is too sticky to roll, add a little more flour.
Everything you need to know before you start
10 minutes
The dough can be made ahead of time and stored in the refrigerator.
Serve the flatbread in a basket or arranged on a platter.
Serve with cheese, smoked fish, or dips.
Enjoy as a snack or with a meal.
Light and refreshing to complement the flatbread.
Discover the story behind this recipe
A traditional staple in Norwegian cuisine, often eaten with meals or as a snack.
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