| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Norwegian | Breads, Norwegian | 3 | Servings | |
INGREDIENTS
| 1 1/2 | c | :Boiling water |
| 2 | tb | Butter |
| 1/2 | ts | Salt |
| 1 | c | Rye flour |
| 1 | c | All-purpose flour |
| 1 | c | Whole wheat flour |
INSTRUCTIONS
There are many different types of this flat bread. This version should remain soft rather than crisp (hence the name lefser, 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 lefser 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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