We usually use vegetable shortening or lard instead of butter, and milk instead of cream. That's how my Norwegian Nana always did it.
We also use a 30" square, ±, of well washed cotton canvas and a grooved, flat topped rolling pin. BTW, store the canvas rolled rather than folded, you'll be glad you did next time you make flat bread or lefse.
Generously flour the canvas, put your ball of dough down, and flatten it with your hand. Generously flour the top then roll out quite thin, turning as needed, and closer to 1/16" is better. When cooking them, keep brushing the flour off the griddle to stay away from burnt flour taste. Roll up your lutefisk or meatballs, mashed potatoes, and creamed peas, or maybe a hot dog, mustard, and catsup and enjoy authentic Norwegian fare.
2 users found this review helpful
Dec. 19, 2014