Norwegian Potato and Rye Pancake Flatbreads - Lefse

Recipe by French Tart
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g boiled potatoes, mashed
  • 100
    g rye flour
  • 1
    teaspoon sugar
  • 1
    teaspoon salt
  • fat (for cooking)
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DIRECTIONS

  • Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
  • Add some water - bit by bit, kneading well so it makes a pliable dough.
  • Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
  • Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
  • Turn them over and cook the other side.
  • When the Lefse have been cooked - they should be smooth and soft.
  • Eat them as I have suggested in the Introduction!
  • For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
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