Norwegian Potato Flatbread
Norwegian Potato Flatbread is a soft Scandinavian flatbread made with potatoes and flour.The cooked potatoes are mashed until completely smooth before making the dough.The dough is rolled very thin and cooked quickly on a hot griddle.The finished flatbread should be flexible, tender, and lightly browned.It can be served sweet with butter and sugar or used for savory fillings.This traditional-style recipe is simple, economical, and wonderfully comforting.
Ingredients
- 2 pounds russet or other starchy potatoes
- 1½–2 cups all-purpose flour, plus extra for rolling
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 2–4 tablespoons heavy cream or milk, optional, if needed
- Extra flour or potato starch for rolling
For a Traditional Sweet Serving
- Soft butter
- Granulated sugar
- Ground cinnamon, optional
For a Savory Serving
- Butter
- Sliced cheese
- Smoked salmon
- Ham
- Pickled fish
- Cooked meat
Instructions
Cook the Potatoes
- Peel the potatoes and cut them into evenly sized pieces.Place them in a large pot of salted water and boil until completely tender.Drain them thoroughly.Return the potatoes to the warm pot for a minute or two to allow excess moisture to evaporate.This step is important because wet potatoes require more flour, which can make the flatbread tough.
Mash the Potatoes
- Mash the potatoes until completely smooth.Avoid leaving large lumps.For the best texture, use a potato ricer or food mill if available.Mix in the melted butter and salt.Allow the potatoes to cool completely.
Make the Dough
- Place the cooled mashed potatoes in a large bowl.Gradually add the flour and gently mix until a soft dough forms.Add only as much flour as necessary.If the mixture feels extremely dry, add a small amount of cream or milk.The dough should be soft and workable rather than sticky.
Chill the Dough
- Divide the dough into approximately 10–12 portions.Shape each portion into a small ball.Cover the dough portions and refrigerate for about 1 hour.Chilling makes the dough easier to handle and roll.
Prepare the Griddle
- Heat a large flat griddle or heavy skillet over medium-high heat.The surface should be hot enough to cook the flatbread quickly without burning it.Traditional lefse is often cooked on a large flat griddle called a takke.
Roll the Flatbread
- Generously flour your work surface.Take one portion of dough and roll it gently into a very thin circle.Turn the dough frequently while rolling and dust lightly with flour when necessary to prevent sticking.Aim for a thin, flexible flatbread rather than a thick potato pancake.
Cook
- Carefully transfer the rolled dough to the hot griddle.Cook for approximately 30–60 seconds on the first side.When small bubbles appear and light brown spots develop, flip it.Cook the second side for another 30–60 seconds.Do not overcook the flatbread because it can become dry and brittle.
Keep the Flatbreads Soft
- Place each cooked flatbread between clean kitchen towels as soon as it comes off the griddle.Covering the flatbreads allows steam to keep them soft and flexible.Continue cooking the remaining dough.
Serve
- For a classic sweet preparation, spread softened butter over the warm flatbread and sprinkle with sugar and cinnamon.Fold or roll it and serve.For a savory version, fill the flatbread with cheese, ham, smoked salmon, or other favorite fillings.
Notes
- Use starchy potatoes: Russet potatoes work particularly well.
- Dry potatoes are important: Excess water means more flour and potentially tougher flatbread.
- Cool potatoes completely: Warm potatoes can make the dough sticky.
- Use flour sparingly: Too much flour makes lefse dense.
- Roll thin: Traditional potato flatbread should be delicate and flexible.
- Use a hot griddle: Proper heat helps create characteristic brown spots.
- Cover cooked flatbreads: This prevents them from drying out.
- Serve fresh: Freshly cooked flatbread has the best softness and texture.