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Lefse - Scandinavian Potato Flatbread

The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
25mins
Yields:
Units:

ingredients

directions

  • When potatoes are cool enough to handle, add salt and butter; mash.
  • Chill.
  • Mix baking powder with a small amount of flour and add to potatoes.
  • Add enough flour so that the dough can be rolled very thinly on a floured board.
  • Roll only a small portion at a time.
  • Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
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"The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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