From b8993d3ca9c16c9681f384805b7b1401c3d9784f Mon Sep 17 00:00:00 2001 From: Thor Date: Thu, 31 Oct 2019 19:49:24 +0100 Subject: [PATCH] added Norwegian Flatbread --- Appetizers/NorwegianFlatBread.md | 28 ++++++++++++++++++++++++++++ 1 file changed, 28 insertions(+) create mode 100644 Appetizers/NorwegianFlatBread.md diff --git a/Appetizers/NorwegianFlatBread.md b/Appetizers/NorwegianFlatBread.md new file mode 100644 index 0000000..71299b9 --- /dev/null +++ b/Appetizers/NorwegianFlatBread.md @@ -0,0 +1,28 @@ +# Norwegian Flatbread + +## Norwegian flatbread, typically served to soups or with cured meat. + +### Ingredients (produces 16-18) +|Ingredients \ Measurements | US | Metric | +|:--- |:--- |:----| +| Flour | | 4-5 dl| +| ground whole grain rye | | 2,5 dl| +| barley and oat flour | | 2,5 dl | +| sugar | | 0.5 dl | +| salt | 0.5 tsp | 0.5 tsp| +| crushed caraway | 1-2 tsp | 1-2 tsp +| Milk | | 5 dl | + +### Preparation + +1. Mix the dry ingredients in a bowl. +2. Make a small pit in the flour mixture, pour the milk into the pit. +3. knead the dough until it is well mixed, and firm. +4. Cover the bowl of dough, and leave it on the counter for 1h. +5. Heat your frying area (pan or other flat surface) to medium heat. +6. roll out one flatbread at a time on a surface covered with flour, keeping the rest of the dough under cover so it does not dry out. +7. flip the flatbread often to avoid sticking. +8. when the flatbread is golden/tanned, it is done. +9. cool the flatbread on a grate. + +enjoy!