Almost every culture of the world has some form of flat-bread. Norwegian lefse is one of them that remains little known outside of Scandinavian communities, although people seem to love it once they try it. Throughout the centuries of its use, regional differences have arisen.
Most of the world's flat-breads are made with wheat flour, although other grains and beans are used as well. Often the loaves are unleavened, so they do not rise significantly during baking. Varieties with yeast are often rolled thin and deep-fried in flat loaves. Many people know them as the sweetened, crispy, golden discs sold at fairs, carnivals, rodeos, and other seasonal gatherings.
Lefse, although made with wheat flour, is different in that it is made with milk and/or cream rather than water and also contains potato. The batter contains no yeast, baking powder, or other rising agent. There are special rolling pins that are grooved to prevent air pockets inside the thin cake, which is similar to a pancake in appearance.
The version from Norway differs in being made with milk or cream and potato as well as wheat flour. It is cooked on a griddle in the same way it has been done for generations. Other flat-breads were baked on hot stones (tortillas), deep fried in hot oil (elephant ears, funnel cakes, fry bread, bannocks, fried dough), or made in frying pans like johnny cake.
This staple was carried on long sea voyages by Norwegian sea-going crews. It keeps well and can be dried for long-term storage. There are many special techniques of preparation that have been passed down from generation to generation. It is often made as a family activity during winter holiday celebrations.
Just think of Norwegian lefse sizzling on the stove. Go online to find a basic recipe or a variation that makes your mouth water. norwegian lefse
Most of the world's flat-breads are made with wheat flour, although other grains and beans are used as well. Often the loaves are unleavened, so they do not rise significantly during baking. Varieties with yeast are often rolled thin and deep-fried in flat loaves. Many people know them as the sweetened, crispy, golden discs sold at fairs, carnivals, rodeos, and other seasonal gatherings.
Lefse, although made with wheat flour, is different in that it is made with milk and/or cream rather than water and also contains potato. The batter contains no yeast, baking powder, or other rising agent. There are special rolling pins that are grooved to prevent air pockets inside the thin cake, which is similar to a pancake in appearance.
The version from Norway differs in being made with milk or cream and potato as well as wheat flour. It is cooked on a griddle in the same way it has been done for generations. Other flat-breads were baked on hot stones (tortillas), deep fried in hot oil (elephant ears, funnel cakes, fry bread, bannocks, fried dough), or made in frying pans like johnny cake.
This staple was carried on long sea voyages by Norwegian sea-going crews. It keeps well and can be dried for long-term storage. There are many special techniques of preparation that have been passed down from generation to generation. It is often made as a family activity during winter holiday celebrations.
Just think of Norwegian lefse sizzling on the stove. Go online to find a basic recipe or a variation that makes your mouth water. norwegian lefse
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