Doughs & batters
Lompe
Lompe · A soft, unleavened Norwegian flatbread made from a potato-and-flour dough, rolled thin and griddled until pale and pliable. Functions as a reusable dough base that is portioned, rolled, and cooked into individual flatbreads (lomper) before being filled or wrapped.
The formula
4:1:pinch mealy potatoes : wheat flour : salt (by weight)
Most sources cluster around 1 kg (≈2.2 lb) potatoes to 2.5 dl (~1¼ cups) flour and 1 tsp salt; flour quantity is deliberately kept to the minimum the dough will accept.
Identity
- Unleavened, no eggs, no dairy in the base dough
- Potato-forward: cooked potato is the dominant ingredient, not a small addition
- Soft, pliable, and foldable when fresh — not crisp like a cracker
- Pale, griddled surface with light golden spotting, not browned
- Mild, neutral, slightly starchy flavor designed to carry savory or sweet fillings
- Distinguished from lefse by being thinner, smaller, and used chiefly as a hot-dog wrap
Ingredients
| Base | boiled mealy (floury) potatoes, peeled and mashed | Use floury/starchy potatoes (Russet, Yukon Gold, Kerrs Pink, Beate, Pimpernel) for a dry mash; ricer or food mill preferred to avoid gluten development. |
| Base | wheat flour (plain / all-purpose, sometimes blended with wholemeal spelt, rye, or whole wheat) | Added in the minimum amount needed to bring the dough together; whole-grain or rye additions add flavor and color. |
| Seasoning | salt | Roughly 1 tsp per kg of potatoes; seasons the flatbread and tightens the gluten slightly. |
Method
- 1Boil peeled (or unpeeled, then peel) potatoes in salted water until fork-tender, then drain and mash while still warm.Warm, dry, fluffy mash accepts flour with minimum addition; ricing the potato keeps the dough tender by minimizing gluten activation.
- 2Stir the salt into the mashed potato, then sift in the flour a little at a time, mixing and kneading just until a soft, non-sticky dough forms.Restraint with flour is the key to a soft, foldable lompe; excess flour produces a firm, dry, bread-like result.
- 3Divide the dough into 12–14 equal pieces and roll each piece on a lightly floured surface into a thin round about 20 cm (8 in) across.Thin, even rolling ensures the flatbread cooks through in a few minutes and stays pliable.
- 4Griddle each round on a dry, hot skillet or comal for 1–2 minutes per side until pale with light golden spots.Dry-heat cooking (no added fat) sets the structure without crisping; stacking keeps them soft.
- 5Stack the cooked lomper under a clean tea towel to keep them warm and flexible until serving.Trapped steam keeps the flatbreads soft and foldable for wrapping.
Techniques that matter
Ricing the potato
Produces a fine, lump-free mash that absorbs less flour, yielding a more tender lompe.
Minimum-flour kneading
Excess flour is the principal cause of tough, dry, bread-like flatbreads.
Dry hot griddle
No oil is used; the potato starch and brief contact set the surface and create the soft, foldable texture.
Variations & derivatives
Whole-grain / spelt lompeModern home baking
Replace part of the plain flour with wholemeal spelt or whole wheat for nuttier flavor and denser texture.
Rye-flour lompeContemporary Norwegian home kitchens
Substituting a portion of the wheat with rye flour gives a heartier, more robust flatbread that pairs with smoked fish and cured meats.
Mixed-flour lompeNorwegian-American home baking
Combines AP, whole wheat, rye, and sometimes barley flour for a multi-grain version.
Used in these dishes
Substitutions
- floury white potatoes (Russet, Kerrs Pink, Beate) → Yukon Gold or other all-purpose potatoes — Yukon Golds are waxier and may need a touch more flour; still acceptable but slightly less fluffy.
- plain wheat flour → rye or whole wheat flour (partial) — Swap in up to half the weight for flavor; 100% rye will toughen the dough.
- wheat flour → gluten-free flour blend — Possible but the dough will be stickier and the flatbreads more fragile; not a traditional result.changes result
Troubleshooting
Lomper are tough, dry, and bread-like
Too much flour added to the dough. → Reduce flour to the minimum the dough will accept; rely on the potato's own starch for structure.
Lomper crack or break when folded
Dough was over-kneaded, or lomper were not kept covered while stacking (they dried out). → Knead gently, and stack cooked lomper under a tea towel so residual steam keeps them pliable.
Lomper stick to the rolling pin and surface
Insufficient flour during rolling, or a very high-moisture potato variety. → Use a slightly more floury potato and dust the work surface and pin lightly with flour.
Lomper have a raw, gummy interior
Rolled too thick, or griddle not hot enough. → Roll thinner (≈2–3 mm) and preheat the pan to a steady medium-hot before cooking.