Norwegian Potato Flatbread Recipe

Mashed potatoes: These should be cooled before using and can be made from any type of potato you prefer.

All-purpose flour: This is used to bind the dough and give the flatbread its structure. You may need extra for rolling out the dough.

Salt: A small amount of salt enhances the flavor of the flatbread.

When rolling out the dough, make sure to use plenty of flour on your surface and rolling pin to prevent sticking. If the dough is too sticky, you can add a little more flour to achieve the right consistency. Aim for an even thickness to ensure uniform cooking.

• mashed potatoes - Substitute with mashed cauliflower: Mashed cauliflower provides a similar texture and can be a lower-carb alternative.

• mashed potatoes - Substitute with instant mashed potatoes: Instant mashed potatoes can save time and still offer a similar consistency.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the flatbread denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend is essential for those with gluten intolerance or celiac disease.

• salt - Substitute with sea salt: Sea salt can offer a slightly different flavor profile and may contain more minerals.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• Allow the flatbread to cool completely before storing. This prevents condensation, which can make the flatbread soggy.
• Place a sheet of parchment paper between each flatbread to prevent them from sticking together.
• Store the flatbread in an airtight container or a resealable plastic bag. This helps maintain freshness and prevents them from drying out.
• Keep the container or bag in the refrigerator if you plan to consume the flatbread within a few days. They should stay fresh for up to a week.
• For longer storage, freeze the flatbread. Lay them flat in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.
• Once frozen, transfer the flatbread to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to use, thaw the flatbread at room temperature or reheat directly from frozen. To reheat, wrap in a damp paper towel and microwave for 20-30 seconds, or warm in a skillet over medium heat until pliable.
• Enjoy the flatbread with your favorite soups, stews, or as a base for sandwiches.

• Preheat your oven to 350°F (175°C). Wrap the Norwegian potato flatbread in aluminum foil and place them on a baking sheet. Heat for about 10-15 minutes until they are warm and soft.

• For a quick reheat, use a microwave. Place a damp paper towel over the flatbread and microwave on medium power for 30-45 seconds. This helps retain moisture and prevents them from drying out.

• If you prefer a slightly crispy texture, reheat the flatbread in a skillet. Heat a non-stick skillet over medium heat and warm each side of the flatbread for about 1-2 minutes until they are heated through and slightly crispy.

• For an even more flavorful twist, brush the flatbread with a bit of olive oil or butter before reheating in the oven or skillet. This adds a delightful richness to the reheated bread.

• If you have a toaster oven, you can also use it to reheat the flatbread. Set the toaster oven to 350°F (175°C) and heat the bread for about 5-7 minutes until warm and slightly crispy.

• Large bowl: Use this to combine the mashed potatoes, flour, and salt to form the dough.

• Measuring cups: These are essential for accurately measuring the mashed potatoes and flour.

• Measuring spoons: Use these to measure the salt precisely.

• Rolling pin: This will help you roll each dough ball into a thin circle.

• Floured surface: A clean, flat surface dusted with flour to prevent the dough from sticking while rolling.

• Griddle: Ideal for cooking the flatbreads evenly over medium heat.

• Large skillet: An alternative to the griddle for cooking the flatbreads.

• Spatula: Use this to flip the flatbreads and ensure they cook evenly on both sides.

• Cooling rack: Place the cooked flatbreads here to cool slightly before serving.

• Butter knife: Handy for spreading butter on the warm flatbreads before serving.

Use instant mashed potatoes: Save time by using instant mashed potatoes instead of making them from scratch.

Pre-measure ingredients: Measure out the flour and salt ahead of time to streamline the mixing process.

Batch rolling: Roll out multiple dough balls at once and stack them with parchment paper in between to save time during cooking.

Preheat the griddle: Ensure your griddle or skillet is preheated so you can cook the flatbreads immediately.

Use a food processor: Mix the dough in a food processor to speed up the process and ensure even mixing.