*  Exported from  MasterCook  *
                            NORWEGIAN FLATBREAD
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       sm           Potatoes, boiled or baked
                         And pureed in the blender
                         Or food processor (about
                         1/2 cup)
    2       c            Of rye flour
      1/4   ts           Salt
      1/3   c            Water or potato water
   "It is impossible to find a more spartan cracker than
   Norwegian Flatbread. It can be made with only rye
   flour, salt, and water, but adding a pureed vegetable,
   such as potatoes, increases the nutritive value and
   adds subtle flavor. This flatbread is excellent with
   mild cheeses.
   In a large bowl or in the food processor, blend the
   pureed potato, flour, and salt together.
   Add the water and blend well until the dough will hold
   together in a cohesive ball. With a sharp knife,
   divide into 10 equal portions. Turn these out, one at
   a time, onto a floured surface and roll into circles.
   Roll as thin as possible, at most 1/8 inch, so each is
   approximately 7 to 8 inches across. Prick all over
   with the tines of a fork.
   Lightly oil a griddle or large skillet and heat until
   it is very hot. One by one, place the rolled circles
   onto the griddle and cook until the bottoms begin to
   show light browning. Then turn and cook the other
   side. Keep turning until the whole cracker is dry and
   crisp. Do not allow the flatbread to get more than
   medium brown. Cool on a rack. Yield: 10.
   VARIATIONS: Substitute any pureed vegetable for
   potatoes. Flours other than rye can also be used. Try
   wheat or barley. If the dough is too sticky to roll,
   add a little more flour. Letting the dough rest for an
   hour after mixing will also make it easier to roll.
   Flatbread can also be cooked in the oven. Bake on an
   ungreased baking sheet at 400~F. for 8 to 12 minutes,
   or until crisp, turning 2 or 3 times.
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