Norwegian Lefse Recipe: An Easy Flatbread Recipe From Norway by Donna John
Lefse is a traditional soft Norwegian flatbread made with flour, potatoes, butter and cream. The dough is cooked on a flat griddle until browned. In the U.S., many eat the bread with butter, cinnamon, jam or fruit preserves. But many Nordic families enjoy the flatbread with lutefisk and sour cream.
This lefse recipe makes an excellent side dish, and is really simple to make. The potatoes are put through a potato ricer, which helps keep the dough smooth. If you don't have a ricer, see the link below to buy one. You could easily cut this bread recipe in half.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: Makes about 60
- 10 pounds potatoes, peeled
- 1/2 cup butter
- 1/3 cup heavy cream
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 2 1/2 cups all-purpose flour
Here's how to make it:
- Cook the potatoes in boiling water until tender, about 20 minutes. Put the potatoes through a ricer and into a bowl.
- Add the butter, cream, salt and sugar. Mix well. Let the mixture come to room temperature.
- Stir in the flour and mix to form a soft dough.
- Take walnut-size pieces of the dough and roll into balls. On a floured surface, roll the balls into circles that are about 1/8-inch thick.
- Cook the letse on a griddle over high heat until brown "blisters" form, about 1 minute per side. Repeat with remaining dough.
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