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Winemaking
Yeast flatbreads are known by many names depending on the region of Norway, including Settekake, Klappakake, Estelumpe, and Glokake. The finished flatbreads resemble pita — well browned on the outside and soft inside. They can be prepared on a tiled stove plate, on a grill, over a campfire, or on a dry pancake pan. They’re perfect alongside stews, sauces, and dips — but you’ll also enjoy them with something sweet like peanut butter, chocolate spread, or homemade preserves!
Norwegian Settekake yeast flatbreads
Preparation:
In a saucepan, warm the milk, water, and butter until the butter melts and the mixture reaches about 35-40 degrees.
Add the flour, yeast, and salt to a large bowl.
Pour in the milk mixture and knead with a mixer fitted with dough hooks for about 5 minutes, until the dough is soft and smooth.
Cover the bowl with a cloth and let rise for 1 hour.
Turn the dough out onto a floured board and divide into 10 equal pieces. Roll each piece into a round about 15 cm in diameter and 1 cm thick.
Cover the rounds with a cloth. Heat a grill pan or a pancake pan. You can also bake the flatbreads over a campfire, for example by placing them on a pan suspended over the flame.
Cook the flatbreads for 5 minutes on each side, until browned.
Serve the flatbreads with butter, sweet with jams and preserves, as a wrap, or as a side to sauces or stews.
Enjoy! ...because homemade is better!
