Equipment
- Rolling Pin
Ingredients
- 2 and 1/4 lb potatoes
- 1 tsp salt
- 1/2 cup all purpose flour
- 1/3 cup rye flour
Instructions
- Boil potatoes, drain and peel them. Add salt and mash until smooth.
- Slowly add both types of flour. Try to use as little flour as possible, while still being able to roll out the dough.
- Split the dough into 10-12 equal pieces and roll them into balls.
- Use a rolling pin to roll out the dough on a floured surface into a 20 cm (8 inch) circle, adding a bit more flour as necessary.
- Cook the lomper in a dry pan on medium or medium/high heat for about 30 - 60 seconds on each side. The lomper will remain light with brown spots when they are cooked. Stack the cooked lomper and cover with a cloth.