Lompe (Norwegian Potato Flatbreads)
Lompe are a Norwegian potato flatbread that are incredibly easy to make. They are kind of like lefse, but in my opinion, better. In Norway, they are used to hold hot dogs and sausages, amongst any other fillings that you could possibly think of. They are super soft and pillowy, and have a great hearty finish thanks to rye flour. You’ll have so much fun making these, and everyone will absolutely devour them.
I used my lompe for hot dogs, and paired them with my lemon dill potato salad, pickles, lingonberry jam, and whole grain mustard.
Prep Time: 10 minutes | Cook Time: 20-30 minutes
Serves: 20
Ingredients:
4 lbs russet potatoes, peeled and cut into 1/2 inch chunks.
1 1/2 cups all-purpose flour, plus more for rolling out
1 1/2 cups rye flour
2 tsp kosher salt
Method:
In a large pot, cover the potato chunks with cold water and season with kosher salt. Bring to a boil, and simmer until the potatoes are fork tender. Drain the potatoes. I prefer to run my potatoes through a ricer to get the best texture, but if you don’t have one, you can mash them really finely with a potato masher.
To the bowl of riced or mashed potatoes, add both flours and the salt. Mix until everything is combined. You don’t want the dough to be sticky, but it shouldn’t be dry either.
Generously flour a clean work surface. Create 20-2-oz balls (about double the size of a golf ball). Roll each one out with a rolling pin until it is roughly the size of a dessert plate (6-8 inches in diameter). If the dough is sticking to the counter, roll the ball back up with some extra flour and try rolling it again. I like to roll a little, flip it over, and then continue rolling it out. This way, both sides get flour on them, so it is less likely to stick. The dough is very forgiving, so feel free to ball it back up and re-roll it whenever you need to. Brush off the excess flour on the lompe with a brush.
Heat a skillet on the stove over medium-high. Once hot, add one lompe at a time, cooking on each side for about 30 seconds. You’re looking for golden brown. If it seems like it's bubbling up, it's time to flip it as soon as possible or remove it from the heat. Continue this process until all lompe have been cooked. Place the cooked lompe on a large plate covered with plastic wrap and a clean kitchen towel. This will keep the lompe warm and soft.
Serve right away with hot dogs, salads, or go the sweet route with butter and vanilla sugar. These keep in an air-tight container in the fridge for a few days. Enjoy!
