Subj : Norwegian Flatbread
To   : All
From : Ben Collver
Date : Thu Jul 13 2023 10:28:44

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Norwegian Flatbread
 Categories: Breads, Norwegian
      Yield: 4 Loaves

      2 c  Coarse barley flour
      2 c  Coarse whole-wheat flour
      1 ts Salt
      1 c  Water; lukewarm,
           - up to 1 1/2 c

  Blend the flours and salt and gradually stir in the water until the
  dough pulls away from the sides of the bowl. Transfer to a floured
  board and knead thoroughly. Divide the dough into four parts and roll
  into paper-thin circles about 12 inches in diameter or to fit your
  griddle. Lightly flour the griddle and bake the dough over rather low
  heat. (Pierce the dough lightly with a fork before placing it on the
  griddle if you wish to keep it from bubbling.) It will take 15 to 18
  minutes for each side; the bread must be extremely crisp.

  Note: The flatbread may be stored in a large wooden box or in a tin.

  Recipe by James Beard

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