| 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
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”