Norwegian Lomper

Norwegian Lomper

Similar to lefse but thicker and a bit easier to make

Makes about 14 lomper. In Norway (usually eastern) these are often used instead of a bun for hot dogs. And what a nice change it is to have a hot dog (polse) en lomper if you grew up always eating hot dogs in a white bun! Other than hot dogs lomper is sometimes served with butter, cinnamon, sugar or even sour cream, chives, and fruit jam. Sometimes served with a cooked or cured meat, smoked fish, shrimp, sauteed onion, peppers and mushrooms and a tzatziki dip or whatever other creative idea you have!

  • 2 lbs potatoes (you can use either Russet or Yukon Gold)
  • 1 tsp salt
  • 1 1/4 Cup flour (Any variation/variety of flour types may be used to equal 1 1/4 Cup)

For example:

  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup rye flour
  • 1/4 cup barley flour
  • or any combination of flour types that you prefer

  1. Peel and boil the potatoes in salted water until soft when pierced through with a knife.

  2. Drain and mash them with a tsp of salt. In another bowl combine all the flours, then add the mashed potatoes to the flour mixture. Knead until the dough starts to come together. Please note that you must be careful adding too much flour – that will cause the lomper to get hard. Resist the urge to add more because you think the dough is too sticky. Lomper should be soft and almost velvety in texture when baked.

  3. Divide the batter into 14 balls and roll out into about 10 inch circles (about 1/4 inch thick) or pat the dough between your hands into a 10 inch circle similar to how you make a pizza skin by hand. 

  4. Place onto a 12 inch dry skillet (or if you have a lefse griddle even better) or a grill on medium-high heat and cook until you get dark spots on both sides. The lompe should not have any flour on the outside when placed in the skillet although that is easier said than done!