Flatbread
March 2012, Elfrid Digre teaches us how to make flatbread! Photos follow the instructions:
Standard;Norwegian Flatbread
300 gr course ground wheat flower
1 kg fine ground wheat flower
1 tablespoon salt
3 teaspoons sugar
1 liter skimmed milk hot
barley flower for table when rolling
not too hard dough
We made ½ sized batch. That means maybe 2 3 hours of rolling and cooking:
150 gr = 5.3 ounces or about 1 ¼ cup
500 g = 17.64 oz, but that was more than ½ of the 1 liter bag Elfrid brought, so we took a little out.
Maybe 1 cup course flower to 4 cups max fine is about right. By the 300 gr and 1 kilo measure of a full batch, it should be 1 part course to 3.33 parts fine.
First, pour the skim milk into a Pyrex measuring glass container where you can see the 500 ml mark and use the microwave to make it hot to the touch.
Put the hot milk in a bowl, add the course ground wheat flower about 1 ¼ cup and mix thoroughly it never fully dissolves let it sit for a little bit while measuring the fine ground flour.
Add the fine ground flour and mix in with your hands. It becomes sticky, but needs to be moist firm texture like play-dough.
Put the ball of mixture in a zip lock bag so it will not dry out during the process of making the flatbread.
Pull off the dough an amount equal to a golf ball in size, roll in hand to be sure it is all well 'connected', then in your hand start making it into a pancake shape about 4 inches in diameter.
On the table, spread barley wheat so that the flatbread will not stick get messy!
Put the dough on the table and begin to roll with the smooth roller rotating to keep the result circular. You have to put barley flour on the top to keep the roller from sticking. If it's right, the dough will not stick to the table but will 'dance' as Elfrid said and that meant it slides around a bit as you roll one direction and then another. Lift it often, spread the flour again on the table, and 'flip' the bread over onto the table, add some flower on top, use the brush to spread that flower on the top evenly, and roll again.
Use the ribbed roller, then finish with the smooth roller, and you probably flip the bread 6 times during the process to make sure it does not stick. When it's thin enough 1/32 inch or so, you can pick it up using the stick underneath the middle, or if you make smaller pieces, you can move to the grill by hand.
OH dust off the flower before lifting so that there is no excess as it will burn on the grill! You flip it over when you put it on the grill so once it's on the grill, you again have to dust the flower off what is now top (was bottom on the last rolling operation) so that when you flip it on the grill, you again do not have excess flour that will burn. Your stove will get quite messy with the flower you dust off the bread!
The heat on the stove was actually quite low and we were surprised. It was too hot in the beginning and we kept turning it down. You want to bake the moisture out on the stove, not burn the bread.
We had the oven at about 200 degrees, and when the bread was done, or almost done, we put it in the oven to finish drying, and we rotated the bread through the oven.
Elfrid brought us a round Teflon coated cooking surface which is 13 inches in diameter and about ¼ inch thick. It can be used on any stove surface. We also used a 11 inch cast iron frying surface which had only a 'bump' around its edge not a deep dish frying pan!
Swapping between the ribbed and smooth roller
The final thickness is 1/32 inch!
Cooked, it will snap when bent.
This equipment is Norwegian - made by Kjell Solberg -
HUGE THANKS FROM BEV AND JIM!
Those grooves are all hand cut - amazing!
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