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    You are in: Home / Recipes / Potato Flatbread (Kartofluflatbrauth) Recipe
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    Potato Flatbread (Kartofluflatbrauth)

    Potato Flatbread (Kartofluflatbrauth). Photo by Dienia B.

    1/1 Photo of Potato Flatbread (Kartofluflatbrauth)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Charlotte J's Note:

    from The Complete Scandinavian Cookbook Posted for Zaar World Tour 2006

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb potato, cooked
    • 1/2 lb rye flour

    Directions:

    1. 1
      Peel and mash potatoes.
    2. 2
      When cool, knead rye flour into them.
    3. 3
      How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands.
    4. 4
      With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame.
    5. 5
      Pile up and cover with a damp cloth to keep soft.
    6. 6
      Serve warm or cold with butter and cheese and cold cuts.

    Ratings & Reviews:

    • on August 05, 2013

      55

      if you like rye krisp you will love these .i dint make them as large as they should be because handling them was hard had to keep dusting with rye flour. try these they are good zwt 9

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato Flatbread (Kartofluflatbrauth)

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.3
     
    Calories from Fat 5
    26%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5.3 mg
    0%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 6.1 g
    24%
    Sugars 1.0 g
    4%
    Protein 5.6 g
    11%

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