Prep 20 mins
Cook 5 mins
The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 3 cups potatoes, cooked and mashed with
- 2 tablespoons milk
- 1⁄2 teaspoon salt
- 3 tablespoons butter
- 1⁄2 teaspoon baking powder
- 1 cup flour (amount is approximate)
- When potatoes are cool enough to handle, add salt and butter; mash.
- Mix baking powder with a small amount of flour and add to potatoes.
- Add enough flour so that the dough can be rolled very thinly on a floured board.
- Roll only a small portion at a time.
- Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.