Editing Lefse (section)

==Hardangerlefse==
[[File:Hardanger Lefse.jpg|thumb|Hardangerlefse]]
Another variety, the {{Lang|no|Hardangerlefse}} (from [[Hardanger]] in Norway), is made from yeast-risen [[Graham flour]] or a fine ground [[whole wheat flour]] (''[[krotekake]]''). It is often made with egg yolks and buttermilk instead of potatoes.<ref name="dregni">{{cite book|last1=Dregni|first1=Eric|author1-link=Eric Dregni|title=Vikings in the Attic: In Search of Nordic America|date=2011|publisher=Minnesota University Press|location=Minnesota}}</ref> The dough is rolled with a conventional rolling pin (and much more flour) until it is thin and does not stick to the surface. It is then cut with a grooved rolling pin in perpendicular directions, cutting a grid into the dough which prevents it from creating air pockets as it cooks. The grid cut can also aid in thinner rolling of the lefse, as the ridges help preserve structural integrity. The lefse is cooked at high temperature (400&nbsp;°F or 205&nbsp;°C) until browned, and then left to dry. It can also be freeze-dried by repeatedly freezing and thawing.

Dried Hardangerlefse can be stored without refrigeration for six months or more, so long as it is kept dry. It is customarily thought that the bread (along with [[lutefisk]]) was a staple on the seagoing voyages as far back as [[Viking Age|Viking times]].

The dry lefse is dipped in water, and then placed within a towel which has also been dipped in water and wrung out. Many people maintain that dipping in salted or seawater enhances the flavor. The dry lefse regains its bread-like texture in about 60 minutes. Often that time is used to prepare such ingredients as eggs or herring, which are wrapped in the lefse once it has softened.