Flatbread I

How to make it

1. 1

   Rye flour and potatoes, or oat flour and potatoes, or oat flour and water, make excellent flatbread.

2. 2

   The potatoes are boiled, peeled and mashed while hot, and the flour is worked into this to make a firm dough. This may well be done the evening before rolling out.

3. 3

   More flour is added, and the dough is rolled out quite thin with a grooved rolling pin. You can pour boiling water over the flour in the evening and add the ground potatoes in the morning.

4. 4

   Sprinkle a little flour — groat meal — over and under, and roll the rounds quite round.

5. 5

   Place them on a griddle (iron), pan or on a clean-scrubbed stovetop plate with the baking spatula, and lift and turn them around the rolling stick and a thin rod. The round is baked on both sides; be sure to keep an even heat.

6. 6

   Store flatbread in a dry place and freshen it a little before use by placing it in a warm oven with the door half open, or on a clean, not-too-hot hotplate.