Krotekake

Lore & Background

Krotekake is a traditional Norwegian flatbread, a kind of lefse, that is particularly associated with the region of Hardanger. Outside this region, it is often called hardangerkaker. The name derives from the Norwegian words 'krote' meaning 'a scroll' and 'kake' meaning cake or pastry. Dried krotekake can be made in quantity and stored without refrigeration for extended periods, making it a practical staple food.

Reader's Guide

The process of making krotekake is a social event, typically involving three or four participants who gather for much of the day. The dough is a simple whole-wheat yeast mixture that is allowed to rise. Small balls of dough are formed, rested, and then rolled thin with a smooth rolling pin until about 1/8 inch thick and twelve inches in diameter. A special rolling pin with deep grooves is then used to press a cross-hatch pattern into the round, sealing the top and bottom surfaces together. The round is cooked on a hot flat grill at approximately 400 °F, relying on excess flour to prevent sticking. In Hardanger, many dwellings have a special arched oven in a separate building for cooking krotekake, which reflects heat and cooks both sides simultaneously without flipping. The social aspect is integral, with roles such as rolling, cutting, and cooking often exchanged among participants, and a fourth member may stack the drying product and divide it into shares.

Did You Know?

• Krotekake is traditionally decorated with a cross-hatch pattern made by a special grooved rolling pin.
• The name 'krotekake' comes from Norwegian words meaning 'a scroll' and 'cake or pastry'.
• Dried krotekake can be stored without refrigeration for extended periods.
• In Hardanger, krotekake is often cooked in a special arched oven located in a separate building to guard against house fires.