Lefse
Traditional soft Norwegian flatbread.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Rice the hot, boiled potatoes until completely smooth and free of lumps. Allow them to cool completely (preferably uncovered in the fridge overnight).
- 2
In a large bowl, mix the cold riced potatoes with the softened butter, heavy cream, and salt until well blended.
- 3
Gently knead in the all-purpose flour until a soft, pliable dough forms. Do not overmix, or the lefse will become tough.
- 4
Divide the dough into golf-ball-sized portions. On a heavily floured surface, roll each ball using a grooved lefse rolling pin until paper-thin (about 1/8 inch thick).
- 5
Heat a specialized lefse griddle or a large, dry skillet to 400°F (200°C). Carefully transfer the dough using a lefse stick.
- 6
Cook for 1-2 minutes per side until lightly browned spots appear. Transfer to a clean towel and cover immediately to keep them soft.
Plan it in Listahan
Add Lefse to your week, check it against your household's allergens, and build the shopping list automatically.