Norwegian Flatbread

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This is kind of like a giant cracker. i am a carb freak and this fits the bill late at night when i want something crunchy and not good for me. this is excellent with milder cheeses.

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Steps

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In a large bowl or in the food processor , blend the pureed potato , flour , and salt together.

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Add the water and blend well until the dough will hold together in a cohesive ball.

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With a sharp knife , divide into 10 equal portions.

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Turn these out , one at a time , onto a floured surface and roll into circles.

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Roll as thin as possible , at most 1 / 8 inch , so each is approximately 7 to 8 inches across.

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Prick all over with the tines of a fork.

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Lightly oil a griddle or large skillet and heat until it is very hot.

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One by one , place the rolled circles onto the griddle and cook until the bottoms begin to show light browning.

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Then turn and cook the other side.

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Keep turning until the whole cracker is dry and crisp.

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Do not allow the flatbread to get more than medium brown.

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Cool on a rack.

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Variations: substitute any pureed vegetable for potatoes.

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Flours other than rye can also be used.

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Try wheat or barley.

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If the dough is too sticky to roll , add a little more flour.

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Letting .

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Ingredients

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potatoes, rye flour, salt, water