| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Hand made | 1 | Servings | |
INGREDIENTS
| 1 | c | Sour milk; or buttermilk |
| 1/4 | c | Sugar |
| 6 | tb | Corn syrup |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Cardamom |
| 3 1/2 | c | All-purpose flour |
INSTRUCTIONS
Combine the ingredients and work the mixture with the hands, or in an electric mixer with a dough hook, to make a soft, pliable dough. Divide the dough into two pieces and roll each piece about 1/8 inch thick into a square, oblong, or circle. Cut into squares or circles with a 4-6 inch cutter. Bake on a lightly floured griddle, over quite low heat, 12-15 minutes one each side. The lefse should color very slightly. Ellen C. <ellen@brakes.elekta.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Beard on Bread, James Beard,pp. 171-172 (Ellen C. Rakes) NOTES : "Lefse is a rather unusual flatbread of Scandinavian origin, and there are many different recipes for it. It can be eaten warm or cold. When cold, it grows quite firm and crisp, but it is traditionally dipped lightly into water and softened before being rolled with a filling or simply spread with butter. When it is eaten warm, it should be taken from the griddle, folded into a napkin, and served with butter, cheeses, preserves, or other fillings. In either case, it is easy to prepare and delightful to eat."
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