Classic Norwegian Lomper (Potetlomper)

Potetlomper are a classic Norwegian staple. They’re not as hard to make as they sound, and you’re rewarded with incredibly tasty lomper. Follow in our ancestors’ footsteps and make these potetlomper yourself.

Lomper are soft Norwegian potato flatbreads—mild, tender, and perfect as a wrap for everything from sausages to simple sweet toppings.

Ingredients (12–14 lomper)

• 1 kg mealy potatoes (Beate, Kerrs Pink, Pimpernel, or almond potatoes) → about 2.2 lb
• 1 tsp salt
• 2.5 dl wheat flour, plus extra for rolling → 1 cup + 1 Tbsp, plus extra for rolling

Method

1. Boil the potatoes with the skins on. Peel them after cooking.
2. Mash the potatoes while they’re still warm, and mix in the salt.
3. Add the wheat flour a little at a time. Use as little as possible—too much flour makes the lomper firm and dry.
4. Divide the dough into 12–14 pieces. Roll each one into a round, about 20 cm / 8 inches wide, using a little extra flour to prevent sticking.
5. Cook each lompe in a dry skillet (or on a griddle/takke) over medium heat until pale with brown spots, flipping once or twice.
6. Stack the finished lomper and cover with a clean towel to keep them soft.

How to eat lomper (Norwegian-style)

• Pølse i lompe: wrap a fried/grilled sausage in a lompe with ketchup and mustard (and often crispy fried onions).
• Simple & classic: spread with butter and sprinkle with a little sugar (a cozy, old-fashioned treat).
• Savory wrap: ham and cheese, or smoked salmon with a little butter/cream cheese and herbs—easy, clean, and very Scandinavian.