SWEDISH FLAT BREAD
A recipe by Jean Anderson for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. This recipe is one of Jean's family's favorite holiday recipes. It comes for her husband's grandma of Swedish descent. Also, she likes to sour her cream and let it stand on the counter for 3 to 4 days before using. She writes, "I think the flavor is better!"
Provided by BeccaB3c
Categories Breads
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Add the sour cream.
- Dough will be really stiff.
- Let stand 1 to 2 hours.
- Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
- Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).
Nutrition Facts : Calories 411.1, Fat 12.7, SaturatedFat 7.6, Cholesterol 25.3, Sodium 189, Carbohydrate 65.8, Fiber 1.7, Sugar 15.9, Protein 8.3
SWEDISH FLAT BREAD
Make and share this Swedish Flat Bread recipe from Food.com.
Provided by bbgrl79ca
Categories Quick Breads
Time 2h15m
Yield 4 crispbreads
Number Of Ingredients 4
Steps:
- Blend flours and salt together.
- Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
- Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
- Heat a griddle or frying pan over a moderate heat and grease it.
- Divide the dough into four and roll out one quarter into a round as thin as possible.
- Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
- Prick all over to prevent the dough bubbling during cooking.
- Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
- Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
- Cool on a wire tray.
SCANDI-STYLE FLATBREAD
Top these Scandinavian-inspired flatbreads with poached salmon, beetroot, capers, cucumber and yogurt for a quick and easy lunch or supper
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Scoop out the seeds from the cucumber with a teaspoon and cut into rounds. Toss with the lemon juice and capers, and season to taste.
- Warm the flatbread under the grill for 1-2 mins on each side. Spread over the yogurt and top with the cubed beetroot, flaked salmon, and the cucumber salad. Sprinkle over the dill fronds and lemon zest, and season with black pepper to serve.
Nutrition Facts : Calories 619 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
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