Lefse (Potato Flatbread)

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READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
  • Press the potatoes through a potato ricer or grater.
  • In a large bowl combine the potatoes and the margarine.
  • cool to room temperature add the sugar and salt.
  • mix thoroughly with your hands or a wooden spoon.
  • stir in one cup of flour, then add the remaining flour to make a stiff dough.
  • knead for 4 minutes. Pat dough into a ball.
  • preheat griddle to 400 degrees.
  • divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
  • on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
  • fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
  • bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
  • lefse will look dry, but will be flexible, not crisp.
  • fold in half and then in half again. cool between cloths and store in plastic bags.
  • to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
  • roll up to eat.
  • to freeze, wrap airtight and store in freezer - thaw in wrapper.
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