Gluten Free Norwegian Lefsa Recipe Is A Traditional Flatbread

Instructions

1. In a large mixing bowl, combine the gluten-free all-purpose flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.

2. Create a well in the center of the flour mixture and pour in the melted butter. Gradually add the warm water while stirring continuously. Mix until a soft dough forms.

3. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

4. Divide the dough into small balls, roughly the size of golf balls. Cover them with a damp cloth and let them rest for about 15 minutes.

5. Preheat a skillet or griddle over medium heat.

6. On a lightly floured surface, roll out each dough ball into a thin, round circle, similar to a tortilla. Aim for a thickness of about 1/8 inch.

7. Carefully transfer the rolled-out dough to the heated skillet. Cook for about 1-2 minutes on each side or until light golden brown spots appear. Repeat this step with the remaining dough balls.

8. As you cook each lefsa, you can keep them warm by wrapping them in a clean kitchen towel.