Norwegian lefse

Yield: 3 Servings

Measure Ingredient

1½ c :Boiling water

2 tb Butter

½ ts Salt

1 c Rye flour

1 c All-purpose flour

1 c Whole wheat flour

There are many different types of this flat bread. This version should remain soft rather than crisp (hence the name lefse, or soft cake).

PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. If desired, use lefse rolling pin to make a pattern on the dough. Place 2 or 3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5 minutes--NOT until completely browned. Cool on a rack. Wrap airtight.

Recipe By :

From: Sweber@... (Sharon Raghdate: 12 Oct 1996 22:15:13 ~0600

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