Total Time
30mins
Prep 20 mins
Cook 10 mins

I found this interesting soft, flat, potato type bread on a web site for while gathering recipes for the Zaar World Tour II- I am guessing at the cooking time and number of servings.

Ingredients Nutrition

Directions

  1. Mix all but the flour while hot.
  2. Cool.
  3. Add 1 cup flour at a time, enough to roll out.
  4. Divide dough into balls about the size of tennis balls.
  5. Roll balls out on floured board.
  6. Fry the lefse in a grill or in an iron skillet at very high heat.
  7. Serve with a little butter, or anything else you might want to wrap up in it.

Reviews

(4)
Most Helpful

This is a great recipe Brenda! And to set the record straight,there are several variations of lefse - tynnlefse (thin lefse) and tykklefse (thick lefse) -- isn't the internet wonderful! While living in North Dakota I became very familiar with the thin lefse, which resembles a flour tortilla. My favorite is with cranberry relish and rolled like a soft taco. Apparently in Norway the thick lefse is served with coffee and eaten like cake.

Galley Wench July 01, 2007

I'm sorry, but the photo to this recipe is all wrong. Not that the recipe is all that bad, but Lefse in a shape other than round (or in a roll) is sacrilege. This desert should be rolled very, very thin, like a super thin pizza crust and cooked on a griddle until done (not crispy at all, but ‘just right’ it’s very hard to explain the perfect Lefse preparation). Then, serve coated with butter and my favorite, plain real sugar, rolled up and savored. Perhaps with a fruity spread as well…but to this day I still prefer the plain ole’ butter and sugar method. No offense intended to anyone, but I think part of the joy of ancient deserts is in eating it authentically!

mjrtoo June 25, 2007

It was a very enjoyable experience making lefsa, something I enjoyed when I was much, much younger in rural Montana! I'd never made it myself before this, & it brought back some nice memories. I followed the recipe pretty much right down the line, although I perhaps fudged here & there by using boxed mashed potatoes, heavy whipping cream & unsalted butter, but the result was really great, according to my taste buds! Many thanks to Nick's Mom!!

Sydney Mike February 06, 2007

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