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Norwegian Potato Flatbread (Lefse)

Rated as 4.5 out of 5 Stars
69k

"This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream."
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Ingredients

4 h 55 m servings 139
Original recipe yields 8 servings (8 lefse)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
  2. Poke the potato skin all over with a knife and place on the prepared pan.
  3. Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
  4. Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
  5. Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
  6. Wrap dough with plastic and refrigerate until chilled, about 1 hour.
  7. Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
  8. Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

Footnotes

  • Chef's Notes:
  • Your russet potato should weight about 18 ounces raw, which yields about 12 ounces once cooked and scooped out.
  • Feel free to substitute regular milk for the cream.
  • I hear from my Norwegian friends that you can freeze these and reheat them when you want them.

Nutrition Facts


Per Serving: 139 calories; 5.1 20.7 2.7 16 297 Full nutrition

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Reviews

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They are also fantastic with swedish meatballs.

delicious and tender, even just using milk i loved it!