    
Hardangerlefse
Hardangerlefse is a variety of Lefse that gets risen, either with yeast, or with a chemical leavener.
If chemical leavener is used, it is commonly baking soda activated by either soured milk or buttermilk
Typical ingredients for the dough are flour, sugar, buttermilk, butter, and baking soda. Some richer recipes add a syrup (such as white syrup or golden syrup) and eggs.
The ingredients are mixed, allowed to rest, then rolled out thinly and cooked as per regular Lefse (on a dry, ungreased, hot griddle.)
As they came off the griddle, they are stacked with sheets of waxed or greaseproof paper in between.
To serve, lay one out, butter it, dust with cinnamon sugar, top with a second one treated the same, and cut into triangle, pie-shaped slices to serve.
Also called:
See Also
Lefse
Other entries for Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Pane Carasau, Pappadams, Piadina, Pita, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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