Lomper norvegesi classici – focacce di patate

Ingredienti

• 2 and 1/4 lb potatoes
• 1 tsp salt
• 1/2 cup all purpose flour
• 1/3 cup rye flour

Preparazione

1. 1

   Boil potatoes, drain and peel them. Add salt and mash until smooth.

2. 2

   Slowly add both types of flour. Try to use as little flour as possible, while still being able to roll out the dough.

3. 3

   Split the dough into 10-12 equal pieces and roll them into balls.

4. 4

   Use a rolling pin to roll out the dough on a floured surface into a 20 cm (8 inch) circle, adding a bit more flour as necessary.

5. 5

   Cook the lomper in a dry pan on medium or medium/high heat for about 30 - 60 seconds on each side. The lomper will remain light with brown spots when they are cooked. Stack the cooked lomper and cover with a cloth.