Lomper (Norwegian potato flatbread)

How to make it

1. 1

   Grind the potatoes once in a meat grinder, work in the flour, but not into the whole mash at once, as that will make the dough too soft.

2. 2

   Work the dough, roll it into sausages, cut off slices and roll them out, preferably as thin as possible; bake them on a fairly hot griddle or in the oven, do not bake too long, turn them with a soft knife.

3. 3

   From this portion you can count on about 30 lomper. Serve with sugar, butter or jam, e.g. rosehip purée.