Basic Lefse: Norwegian Potato Flatbread
A basic recipe for making traditional thin Norwegian potato flatbread, a cherished staple.
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Instructions
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Preheat oven to 175 F. Peel 2 pounds russet potatoes and cut them into 1-inch pieces.
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Place potatoes in a medium saucepan, cover with cold water, and boil until fork-tender, about 15 minutes.
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Drain the potatoes thoroughly, then transfer them to a parchment-lined baking sheet and dry further in the oven for about 15 minutes.
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Pass the dried potatoes through a ricer into a large bowl, aiming for at least 4 cups of finely riced potatoes; rice twice if necessary for desired texture.
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Stir in 1/4 cup heavy cream, 1 tablespoon softened unsalted butter, 1 tablespoon granulated sugar, and 1 teaspoon fine salt until well combined.
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Cool the potato mixture completely, then cover and refrigerate for at least 8 hours.
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Preheat a lefse griddle or large nonstick skillet to 425 F. Line a large plate with a damp kitchen towel and set a second damp towel aside.
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Cut 1 cup all-purpose flour into the chilled potato mixture using a pastry blender or knead vigorously until a smooth dough forms.
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Divide the dough into 16 to 17 balls, each approximately 2 3/4 ounces.
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Generously flour a pastry cloth or board and a rolling pin. Roll out each dough ball into a 10-inch circle, about 1/16 inch thick, dusting with more flour as needed.
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Gently brush excess flour off the dough, then carefully transfer it to the hot griddle.
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Cook the lefse until it slightly puffs and browns in places, about 4 minutes. Flip and cook the other side for an additional 3 to 4 minutes until browned.
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Transfer the cooked lefse to the prepared plate, cover with the second damp towel, and continue cooking the remaining dough, wiping the griddle clean after each piece.
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Serve the lefse with butter, sugar, and cinnamon, or your preferred fillings.