Lefse (Norwegian Potato Flatbread)
These lefse are made with potatoes, which gives them a delicious texture and flavor, and they are a perfect vessel for your favorite toppings!
Ingredients
- 1.2 kg (2.6lbs) potatoes (about 5 large)
- 57 grams (4 tbsp) unsalted butter, melted
- Salt to taste
- 80 ml (1/3 cup) half and half
- 185 grams (1 1/4 cups) flour
Instructions
- Peel, rinse, and cube the potatoes. Boil until tender in heavily salted water.
- Drain and let your potatoes cool for about 5 minutes. Pass through a ricer into a large mixing bowl.
- You can also mash with a masher as long as you get rid of as many lumps as possible!
- Add melted butter and half and half to the potatoes. Let this mixture cool in the fridge for 3 hours or more.
- After your potatoes have cooled, knead in the flour to create a dough. Add salt to taste (we usually don't add more since we boil the potatoes in heavily salted water). If it is falling apart or remaining sticky, add more flour until you have a dough that sticks together.
- Divide your dough into 16 equal pieces.
- Preheat a pan over medium low heat on the stove.
- Shape your piece of dough into a round disk.
- Then, roll out until you have reached about 1/8 inch thickness.
- Oil or butter your pan lightly and add your flatbread.
- Cook for a few minutes on each side until you have some brown speckling and the flour has cooked through.
- Repeat the rolling and cooking process with the remaining dough. Serve with butter and jam, or enjoy it with savory toppings!