Lagerflater

Lagerflater, also known as "lager flat" or "lager flatbread," is a type of flatbread that is typically associated with Scandinavian cuisine, particularly Norwegian and Swedish dishes. It is a simple yet essential component in many traditional recipes, serving as a base for various toppings and ingredients. The term "lagerflater" translates to "layered flatbread" in English, reflecting its layered structure when cooked.

The preparation of lagerflater involves mixing flour, water, and sometimes a small amount of salt to create a dough. This dough is then rolled out into a thin, rectangular shape and cooked on a griddle or in a pan over medium heat until it becomes crispy and slightly browned. The result is a soft, slightly chewy flatbread with a thin, crispy exterior.

Lagerflater is often used as a base for open-faced sandwiches, known as "smørbrød" in Norwegian and "smörgås" in Swedish. These sandwiches can include a variety of fillings such as smoked salmon, cheese, cucumber, and pickled herring. The flatbread's ability to absorb the flavors of its toppings makes it a versatile and popular choice in Scandinavian cuisine.

In addition to its use in sandwiches, lagerflater can also be served on its own as a side dish or used in soups and stews to thicken the broth. Its simplicity and adaptability have made it a staple in many households and restaurants across Scandinavia.