Prep 24 hrs
Cook 20 mins
Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian!
- 3 -4 potatoes
- 3⁄4 cup milk
- 1⁄2 teaspoon salt
- 4 cups flour, plus extra
- flour, for kneading (I like to put about a cup or so in a small bowl for easy-shmeezy use)
- peel, wash, and dry the potatoes.
- grate them using a hand grater or a food processor.
- add the milk, salt, flour and mix well.
- cover with a damp towel and let sit overnight.
- the next day: on a flour covered board, roll out dough very thin.
- Cut it into 6" round circles.
- transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
- wrap in warm towel until ready to serve.
This looks the closest to the recipe my great grandparents always used. A lot of people make the mistake of using oil when authentic lefse uses absolutely no oil. I've got a few other family recipes for scandinavian treats that have been passed down through our family if you'd like them email me: firstname.lastname@example.org
This recipe turned out some authentic tasting lefse...I used leftover mashed potatoes instead of the grated ones with good success. The important part is not to add anything to the potatoes (ie: butter, or the dough will be gooey). I also did not leave the mixture to sit overnight. We were to impatient to make lefse! We love it buttered with brown sugar and rolled up.
If I'm not mistaken it's been about 50 years since the last time I had (or even thought about) lefse, & when I saw this recipe I just knew I had to try it! Well, it's everything I remember about these tasty, rolled-up bites (I, too, had them as a kid, spread with butter & with a cinnamon/sugar sprinkling) & I'll just keep this recipe handy ~ Many thanks for sharing it! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]