Shoe Soles

March 10, 2017

During the winter months I like to cook lentil soup and it means Shoe Soles too. I don't remember how this tradition started, but I always bake this bread with the soup. This is not a Scandinavian recipe, more like a bread from India, but it's something we eat regularly. It's nice to eat it with hands and tear bits from the chewy bread.

5 dl (325 g) wheat flour
0,5 tsp salt
50 g butter, melted
2 dl (200 g) milk 

Mix together the dry ingredients. Add the melted butter and lukewarm milk. Knead for a while. 

Cover with the tea towel and let set for 30 minutes. 

Use your hands to form the dough into balls. Heat an cast iron skillet. Butter the pan. Working with one ball at a time, flatten it into a disc and cook each Shoe Sole for 1–1,5 minutes per side.

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