Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 673
Til ertebrød knades ertemelet med melk eller vann til en tykk deig som kan kjevles. Saltes og stekes som annet flatbrød.
Pea bread
Pea flour is kneaded with milk or water to a thick dough, salted, rolled out and baked like other flatbread. From Erken's Stor kokebok (1949), p. 673.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 673 (falt i det fri)
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About the dish
Pea bread was a simple bread made from pea flour. The method refers to how flatbread is usually baked.
How to make it
- 1
Knead the dough
Knead the pea flour with milk or water to a thick dough that can be rolled out. Salt the dough.
- 2
Roll and bake
Roll out and bake like other flatbread.
Changes from the original
The source gives no quantities. The text is condensed to two steps without adding times or temperatures.
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Frequently asked questions
- What is pea bread made from?
- Pea flour, milk or water and salt.
- How is it baked?
- Like other flatbread; the book gives no time or temperature.
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