RECIPE:
Lefseruller
Flatbread roll-ups

Tapas with a Norwegian twist is a popular choice for special occasions, when gathering friends and family.

But don't forget the absolute must-have – lefseruller!

You can make them with a wide variety of tasty ingredients. One of the most popular types found on Norwegian tapas plates is lakseruller – flatbread roll-ups with smoked salmon and cream cheese.

You can also serve this flatbread as a wrap.

Lefse making has long roots in Norwegian food traditions. With only 4 ingredients, it's really easy to do.

Potato flatbread-roll ups

With lamb and beetroot salad

Ingredients:

6 slices of lammerull (lamb cold cuts)

Approx. 4 tbsp beetroot salad

2 flatbreads

Other delicious fillings:

Fancy a different variety? Try smoked salmon, thin slices of pork belly, salad with turkey or chicken leftovers, or even cream cheese with your favourite jam.

Source: Matprat.no

Method:
Flatbread roll-ups:

1. Spread beetroot salad on the potato flatbreads and top with slices of lammerull.

2. Roll the flatbreads up tightly and place them on a platter with the flap facing down.

3. Slice off the ends and divide each roll up into two or three slices at an angle.

4. Garnish with some sprouts or other greens, and serve!

Tip: Feel free to use toothpicks to hold the roll ups together.

There are also sweet versions of lefse recipes. These are perfect as a dessert or a treat when you have guests!

Want to make homemade lefser, too? Try this recipe:

Lefser / Potato flatbread

(This recipe makes 12 to 14 potato flatbreads)

1 kg potatoes

1 tsp salt

150 ml wheat flour

100 ml sifted rye flour

Source: Matprat.no

Method:

1. Boil the potatoes with the skin on. Remove from heat, cool and peel the potatoes.

2. Mash the potatoes together with 1 teaspoon of salt.

3. Mix in wheat flour and rye flour. Do not add too much flour as this can give the flatbread a hard texture.

4. Divide the dough into 12-14 balls, and flatten them with a rolling pin until the dough is approx. 20 cm in diameter.

Heat the flatbread on a dry griddle pan or a rack until it has a light colour, with a few golden-brown spots. Stack the flatbreads and cover with a tea towel or similar so that they remain soft.