Potato Flatbreads for Grilling Season | Soft Homemade Flatbreads | Simple and Norwegian

Potato flatbreads are a simple Norwegian tradition made from boiled potatoes, flour, and salt. They are often used as an accompaniment to sausages, especially when you want something softer and more homemade than regular hot dog buns.

Ingredients:

• 500 g boiled potatoes, preferably starchy potatoes
• 120 to 160 g all-purpose flour
• 1 tsp salt
• A little extra flour for rolling

Instructions (mise en place):

1. Boil the potatoes with the skin on until they are tender.
2. Peel the potatoes while they are still warm.
3. Allow the potatoes to cool completely.
4. Mash the potatoes finely with a potato ricer or masher.
5. Mix in the salt and start with 120 g of all-purpose flour.
6. Gently work the dough together.
7. Add more flour only if the dough is too sticky to roll out.
8. Divide the dough into about 10 pieces.
9. Roll each piece thinly on a lightly floured surface.
10. Cook the flatbreads in a dry frying pan, griddle, or cast iron skillet over medium-high heat.
11. Cook until they have small brown spots on both sides.
12. Stack the flatbreads on top of each other under a clean kitchen towel.

Important:

Use as little flour as possible (but a bit more than I use in the video). Too much flour makes the flatbreads dry, stiff, and difficult to fold around the sausage.

Potato flatbreads are made from few ingredients, but the technique matters a lot. The most important thing is to use boiled potatoes, let them cool completely, and mix in as little flour as possible.

For about 10 flatbreads, you need 500 grams of boiled potatoes, 120 to 160 grams of all-purpose flour, and 1 teaspoon of salt. Start with the lowest amount of flour and adjust only if the dough is too sticky to roll out.

Boil the potatoes with the skin on, peel them, and let them cool down. Mash them finely before mixing in salt and flour. The dough should be soft and easy to work with, but not hard.

Divide the dough into about 10 pieces and roll them thinly on a lightly floured surface. Cook the flatbreads in a dry pan or on a griddle until they have small brown spots on both sides.

Place them directly under a kitchen towel after cooking. This keeps the moisture in and ensures the flatbreads stay soft.

Serve them warm with grilled sausages and classic accompaniments like ketchup, mustard, and crispy onions.