Norwegian Lefse
Each year, loved ones join to make lefse, a cherished tradition passed down by my grandmother. With laughter, floury hands, and fragrant ingredients, we create a thin, soft flatbread. Buttered and sugared, each bite carries tradition and connects us across generations, reminding us of the joy in shared pleasures.
Recipe for Lefse
Lefse is a cherished Norwegian flatbread. The beauty of lefse lies in its simplicity; it requires only a few basic ingredients: potatoes, flour, butter, and milk. I prefer a rustic-looking thicker piece of lefse, although many aim for thin and perfectly round sheets. Cooked on a hot griddle, each piece carries the warmth of family traditions. Make sure you share it because it will pack on the pounds.
Ingredients:
5 cups of riced Russet potatoes (approximately 4 large potatoes)
½ cup of unsalted butter, melted
2 teaspoons of sugar
1 teaspoon of salt
heavy whipping cream
1 ½ cups of all-purpose flour
Additional flour for rolling
Butter and sugar for serving
Sprinkle flour on the cloth board before rolling to keep it dry.
Evening Before:
Prepare the Potatoes:
Peel 5 pounds of Russet potatoes.
Dice the potatoes to ensure even cooking.
Cooking:
Boil the diced potatoes until they are soft enough to be easily pierced with a fork.
Drain the cooked potatoes.
Ricing:
While the potatoes are still hot, rice them for a smooth texture.
Butter Addition:
For every 4 cups of riced potatoes, add 3 tablespoons of butter.
Mix well.
Cooling:
Pat the warm potato mixture into a 9 x 13 pan.
Let it cool overnight in the refrigerator.
Next Day:
Dough Preparation:
For every 4 cups of riced potatoes, add:
1.5 cups of flour
1 teaspoon of salt
2 teaspoons of sugar
1/2 cup of heavy cream
Mix the Dough:
Combine all ingredients thoroughly to form a cohesive dough.Form the balls into egg-sized shapes.
Roll the dough using a generous amount of flour to prevent sticking.
Preheat the griddle until it is hot, then cook the dough balls until brown spots appear on both sides.