Lefse Norwegian Flat Bread
Discover the heartwarming tradition of Norwegian cuisine with this authentic Lefse Norwegian Flatbread recipe. Made from simple ingredients like russet potatoes, butter, cream, and flour, lefse is a tender, velvety flatbread that melts in your mouth. This recipe transforms humble pantry staples into an irresistible treat that’s versatile enough to enjoy as breakfast, a snack, or even dessert. Rolled thin and cooked to golden perfection on a griddle, lefse’s delicate texture and subtle flavor pair beautifully with classic toppings like butter and sugar or your favorite spreads. With detailed step-by-step instructions, this recipe ensures your homemade lefse is as soft, pliable, and authentic as it gets—perfect for serving warm or at room temperature to family and friends. Get ready to embrace the comforting flavors of the Nordics with this timeless flatbread!
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Recipe Information
Ingredients
- 900 grams Russet potatoes
- 60 grams Unsalted butter
- 60 milliliters Heavy cream
- 1 teaspoon Salt
- 300 grams All-purpose flour
Instructions
Peel and dice the russet potatoes into evenly sized chunks. Place them in a large pot and cover with cold water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until fork-tender.
Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until smooth and free of lumps. Allow them to cool to room temperature.
In a mixing bowl, combine the mashed potatoes, melted unsalted butter, heavy cream, and salt. Mix well until uniform.
Gradually add the all-purpose flour, folding it into the potato mixture. Continue until a soft, pliable dough forms. Be cautious not to overwork the dough.
Divide the dough into 12 equal portions and shape each into a ball. Cover with a clean towel to prevent them from drying out while working.
Preheat a large, flat griddle or skillet over medium heat. Do not add any oil or butter.
Lightly flour your work surface and rolling pin. Roll out one ball of dough into a thin, round circle about 1/8 inch (3 mm) thick and 10-12 inches in diameter.
Carefully transfer the rolled dough to the preheated griddle. Cook for 1-2 minutes on one side, or until light brown spots form. Flip and cook for an additional 1-2 minutes.
Once cooked, transfer the lefse to a clean kitchen towel and cover to keep warm while cooking the remaining pieces.
Repeat the rolling and cooking process with the remaining dough balls, lightly flouring the surface as needed.
Serve the lefse warm or at room temperature with butter, sugar, or your preferred toppings.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 426.6 g | 155% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 11.1 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5376 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
