Potato Flatbread Kartofluflatbrauth
From the complete scandinavian cookbook posted for zaar world tour 2006
Steps
Peel and mash potatoes.
When cool , knead rye flour into them.
How much rye flour you have to add depends on how soft the potatoes are , but knead until the dough does not stick to your hands.
With your hands make round balls , about the size of a tennis ball , flatten with a rolling pin until fairly thin , and prick with a fork.
Bake on both sides on a hot cast-iron pan , using low flame.
Pile up and cover with a damp cloth to keep soft.
Serve warm or cold with butter and cheese and cold cuts.
Ingredients
potato, rye flour