Potetlomper

Original Recipe: https://www.renmat.no/oppskrift/potetlomper

Traditional Norwegian potato flatbread recipes contain only potatoes,flour, salt and water. Ågot Storlids recipe contains butter, sour cream and cream, creating extra luscious flatbreads. Luxury flatbreads!

The art of making a good potato flatbread dough is experience-based knowledge. It must be practiced. Back in the day in Norway, each town had its own bakers, bakstedeiene, it was said they had an eye on each fingertip. For those of us who still have blind fingers, it's good to know that the overall goal of any baking is to use as little flour as possible. The more flour, the drier the flatbreads. You must have just enough moisture, and just enough flour, for the dough to stick together and  be supple. Creating a good basic recipe for potato flatbreads is not easy. The consistency of potatoes and flour varies. The same potato variety can behave differently depending on how long and how it is stored. The flour will vary with the degree of grinding on the mill, as well as with the soil and climate in which the grain is grown. Storlid created this recipe we can start with. Divide by two or four if you want to make smaller portions:

- 4 kg of potato
- 300 ml cream
- 300 ml high fat sour cream
- 2 tablespoon salt
- 50 g of melted butter
- 500 ml of water or milk
- 2 topped tablespoons wheat flour
- about 500 ml wheat flour

- Cook the potatoes with the peel the night beforehand so they can cool down before baking. Peel the potatoes while they are luke warm. Keep the potatoes cool and cover tightly to keep them moist for the next day. It is good to use large potatoes when making flatbreads. They are juicy and quick to peel.
- Run the potatoes through a colander, or a potato ricer.
- Mix, stir, all the ingredients together and work the rest of the flour, about 500 ml, into the dough gradually.
- Roll out a large ball and cut out the flatbreads. If you do not have a suitable instrument, make one yourself as Storlid does with a pot-lid.

Storlid's Hot Tips:

- Use the potatoes that you have left over after dinner and make some flatbread for the evening. This is how you can learn the art - and develop.

- You don't have to have both cream and and sour cream in, but a little butter, and a little milk or water.
- How much flour do you need? Feel the dough and turn the sensitivity on in your hands. Roll out small balls and roll the flatbread one by one.
- Fry them quickly on high heat in a dry pan.
- Potato flatbreads are fresh and should be eaten within a few days if not frozen.