1/1 Photo of Lefse- Norwegian Flat Bread
Mama's Kitchen (Hope)'s Note:
This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time.
My Private Note
Units: US | Metric
- 1Peel and cut potatoes. Boil in well salted water until soft. Use more salt than you normally would. You do not want to add salt once they are cooked as it will not dissolve as well.
- 2Drain well and return to pot. Steam for a few minutes to ensure all water has been evaporated.
- 3Measure out 4 cups of potatoes, packed well. Rice potatoes now while potatoes are still hot. You may have potatoes left over.
- 4Place riced potatoes in a plastic bowl with a good sealing lid. Add butter and milk and mash with a HAND masher. Do NOT use an electric mixer as it will get sticky.
- 5Allow to cool on the counter until potatoes are at room temperature then place several paper towels on top, seal tightly with the lid and place in the refrigerator overnight.
- 6Next day: Much easier to work with. Mix in flour and sugar and form into small balls. Now roll them out thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can just cut an old CLEAN sock and slide it over the rolling pin.
- 7Using a lefse stick or a long flat stick or long thin spatula roll the raw lefse around the stick and then unroll onto a HOT griddle (450 degrees) Flip once the first side starts to form bubbles and is lightly browned or freckled. Cook other side just until lightly browned.
- 8Using stick again remove lefse from griddle to a towel and place a towel on top to keep them warm and pliable.
- 9Eat warm or store in the refrigerator in a well sealed container lined with more paper towels. Can also be frozen with waxed paper between each lefse.
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Nutritional Facts for Lefse- Norwegian Flat Bread
Serving Size: 1 (55 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 76.3
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 1.1 g
- Cholesterol 5.0 mg
- Sodium 19.7 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 1.1 g
- Sugars 0.6 g
- Protein 1.6 g