Nordic

Lefse

Name: Lefse
Total time: 75 min
Yield: 11 servings
Cuisine: Nordic
Ingredients: 1 kg (2.2 lbs) russet potatoes, peeled and boiled; 115g (1/2 cup) unsalted butter, softened; 120ml (1/2 cup) heavy cream; 1 tsp salt; 250g (2 cups) all-purpose flour, plus more for rolling

Soft, paper-thin Norwegian flatbread made from potato dough, griddled until lightly spotted and best enjoyed warm with butter and a sprinkle of sugar.

75 minutes

Serves 11

Snack

Contains common allergens

Dairy Wheat

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Instructions

6 steps

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.

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