Norwegian Lefser

Serves:

Ingredients:

1 1/2 c :Boiling water
2 tb Butter
1/2 ts Salt
1 c Rye flour
1 c All-purpose flour
1 c Whole wheat flour

Method:

There are many different types of this flat bread.
This version should remain soft rather than crisp (hence the name lefser, or soft cake).
PREHEAT OVEN TO 450F.
In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well.
Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit.
Divide dough into 4 parts.
Cut each portion into quarters.
Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle.
If desired, use lefser rolling pin to make a pattern on the dough.
Place 2 or 3 dough circles on ungreased baking sheet.
Bake in preheated oven 3 to 5 minutes--NOT until completely browned.
Cool on a rack.
Wrap airtight.