Lomper — Norwegian potato flatbreads

Lomper — Norwegian potato flatbreads. Raw peeled potato, Table salt, Unenriched white all-purpose wheat flour.

Nevada Berg

30 + 30 min · 15

Ingredients

• 900 g Raw peeled potato
• 5 g Table salt
• 105 g Unenriched white all-purpose wheat flour
• 90 g Light rye flour

Preparation

1. Boil the peeled potatoes in water for about 20 minutes until tender. Drain thoroughly and pass through a potato ricer while warm; allow to cool.
2. Mix with the salt, rye flour and 90 g wheat flour to form a soft dough. Divide into 15 balls. Roll each into a thin 20 cm round, using the remaining flour sparingly; brush off loose flour and prick with a fork.
3. Cook on a dry hot griddle for 30–60 seconds per side until brown spots appear. Stack under a clean towel to keep soft. Serve plain.