Norwegian Lefse
Norwegian Lefse is a traditional soft Scandinavian flatbread.Potatoes give the dough its characteristic tenderness and subtle flavor.The dough is rolled very thin before being cooked on a dry griddle.Classic sweet lefse is spread with butter and sprinkled with sugar and cinnamon.It is especially popular during Christmas and family celebrations.Lefse can also be served with savory fillings for a satisfying meal.
Ingredients
For the Lefse
- 2 pounds russet potatoes
- 4 tablespoons unsalted butter
- ¼ cup heavy cream or whole milk
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour, approximately
For the Traditional Sweet Topping
- 4 tablespoons softened butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Cook the Potatoes
- Peel the potatoes and cut them into evenly sized pieces.Place them in a large pot and cover with cold water.Add a small amount of salt and bring to a boil.Cook until the potatoes are completely tender and easily pierced with a fork.Drain thoroughly.
Mash the Potatoes
- While the potatoes are still hot, mash them until completely smooth.Avoid using a food processor because overworking potatoes can make them gluey.Add the butter, cream or milk, salt, and sugar.Mix until smooth and well combined.Allow the mashed potatoes to cool completely.
Chill the Potato Mixture
- Cover the mashed potatoes and refrigerate for at least 1 hour, preferably several hours or overnight.Cold potatoes are much easier to turn into a workable lefse dough.
Make the Dough
- Transfer the chilled potatoes to a large bowl.Gradually add the flour, mixing gently until a soft dough forms.Do not add all the flour at once. You want enough flour to make the dough manageable while keeping it soft.Divide the dough into approximately 12–16 equal portions.Shape each portion into a small ball.
Roll the Lefse
- Generously flour a lefse board or clean work surface.Place one dough ball on the surface and dust lightly with flour.Using a lefse rolling pin, roll the dough into a very thin round, approximately 10–12 inches wide.Lift and rotate the dough occasionally to prevent sticking.Use a lefse stick or large spatula to carefully transfer the rolled dough to the griddle. Cook
Cook
- Preheat a lefse griddle or large flat skillet over medium-high heat.Place the rolled lefse on the hot, dry surface.Cook for approximately 30–60 seconds per side, or until light brown spots appear.Do not overcook the lefse because it can become dry and brittle.Transfer the cooked lefse to a clean kitchen towel.Cover it with another towel to keep it soft.Continue with the remaining dough.
Add the Traditional Topping
- For classic sweet lefse, spread softened butter over the surface.Sprinkle evenly with sugar and cinnamon.Fold the lefse into quarters or roll it into a cylinder.Cut into smaller pieces for serving.
Notes
- Choose starchy potatoes such as russets for the best texture.
- Drain the potatoes very thoroughly after boiling.
- Allow the mashed potatoes to cool completely before adding flour.
- Refrigerating the potato mixture makes rolling much easier.
- Add flour gradually because too much can make the lefse tough.
- Roll the dough as thinly as possible without tearing it.
- Cook lefse on a dry griddle without oil.
- Keep cooked lefse covered with towels so it stays soft.