1 hr 5 mins
pattikay in L.A.'s Note:
From Bernard Clayton's Cooking Across America. This recipe comes from an Iowa cook with Norwegian ancestry.
My Private Note
Units: US | Metric
- 1In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
- 2Press the potatoes through a potato ricer or grater.
- 3In a large bowl combine the potatoes and the margarine.
- 4cool to room temperature add the sugar and salt.
- 5mix thoroughly with your hands or a wooden spoon.
- 6stir in one cup of flour, then add the remaining flour to make a stiff dough.
- 7knead for 4 minutes. Pat dough into a ball.
- 8preheat griddle to 400 degrees.
- 9divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
- 10on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
- 11fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
- 12bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
- 13lefse will look dry, but will be flexible, not crisp.
- 14fold in half and then in half again. cool between cloths and store in plastic bags.
- 15to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
- 16roll up to eat.
- 17to freeze, wrap airtight and store in freezer - thaw in wrapper.
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Nutritional Facts for Lefse (Potato Flatbread)
Serving Size: 1 (109 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 178.9
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 217.2 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 2.2 g
- Sugars 2.1 g
- Protein 3.4 g