Lefse (Norwegian Potato Flatbread)
Photo: Lance Fisher, CC BY-SA 2.0
Lefse is a Norwegian flatbread made from mashed potatoes, rolled out paper-thin and browned on a griddle. Russet potatoes give it a dry, fluffy base, and cream and butter make the dough tender and rich. It behaves like a crêpe, so it takes sweet or savory fillings equally well. The classic serving is plain: butter, a sprinkle of sugar, and a quick roll while still warm.
Instructions
Stir the melted butter into the hot mashed potatoes until evenly combined. If you want to work ahead, chill this mixture overnight and take it out of the refrigerator an hour before you continue.
In a large bowl, combine the sugar, salt, cream and buttered potatoes. Stir in the flour a little at a time until a dough forms. If it is too stiff to stir, an electric mixer or a splash more cream will help.
Pinch off a piece of dough about the size of a golf ball, roughly 2 tablespoons. Roll it into a thin round on a smooth, flat surface, dusting the surface and rolling pin with just enough flour to prevent sticking. Too much flour makes the lefse tough.
If the dough resists, pat it by hand to a thickness of about ½ to ¼ inch first, then finish with the rolling pin. Flipping it partway through rolling lets you re-flour the surface. Aim for a very thin round.
Lay the round on a griddle and cook until the underside is browned. Turn it over and brown the second side the same way.
Top the lefse while it is hot and serve. For a sweet version, spread melted butter over it, sprinkle 1 to 2 teaspoons of sugar on a 10-inch round, and roll it into a cylinder.
Make it personal.
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