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Ingredients8 h 47 m servings 116 cals
Original recipe yields 12 servings
- Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.
- Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.
- Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.
- Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.
- Repeat rolling and cooking steps with the remaining dough.
- Cook's Notes:
- Traditionally, the potatoes are peeled, boiled, and riced; if you must use mashed, be sure there are no lumps.
- if you are short on time and your 'overnight' is fewer than 8 hours, decrease the liquid.
- Using half all-purpose flour and half wheat flour will make the dough less sticky.
- Making lefsa is easier with 2 people: 1 to roll the dough and the other to cook.
- Lefsa are traditionally cooked on a special lefsa pan.
Per Serving: 116 calories; 5.1 g fat; 15.7 g carbohydrates; 1.9 g protein; 2 mg cholesterol; 354 mg sodium. Full nutrition