Norwegian Flatbread
Delight your taste buds with Norwegian Flatbread, a traditional delight that brings the comforting flavors of Scandinavia straight to your kitchen. Made with a base of creamy mashed russet potatoes, enriched with butter and heavy cream, this soft and tender flatbread offers the perfect balance of simplicity and indulgence. The dough is gently rolled thin and cooked on a dry skillet, resulting in golden, spotted rounds that are deliciously versatile. Whether served warm with butter and sugar, paired with smoked salmon, or used as a wrap for savory fillings, this flatbread is a must-try for fans of Nordic cuisine. With minimal ingredients and a touch of patience in preparation, you'll have a batch of 12 authentic flatbreads ready to elevate any meal.
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Recipe Information
Ingredients
- 4 cups Russet potatoes
- 3 tablespoons Unsalted butter
- 1.5 tablespoons Heavy cream
- 1 teaspoon Salt
- 2 cups All-purpose flour
Instructions
Peel and dice the russet potatoes into evenly sized chunks. Place them in a large pot of water and bring to a boil. Cook for approximately 15 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly and place them in a large mixing bowl. Mash the potatoes until smooth and lump-free.
While the potatoes are still warm, mix in the butter, heavy cream, and salt. Stir until all ingredients are well combined and the mixture is smooth.
Let the mixture cool completely to room temperature. Once cooled, cover the bowl and refrigerate for at least 2 hours (or overnight for best results).
When ready to make the flatbread, gradually add the flour to the cold potato mixture. Mix gently until a soft dough forms, being cautious not to overwork it.
Divide the dough into 12 equal portions and roll each portion into a ball.
On a lightly floured surface, roll each ball out into a thin, round flatbread (about 1/8 inch thick). Use a rolling pin to achieve an even thickness.
Preheat a dry, non-stick skillet or a griddle over medium-high heat. Lay one flatbread on the skillet and cook for about 1-2 minutes on one side, or until light brown spots form.
Flip the flatbread and cook for another 1-2 minutes on the other side. Repeat with the remaining dough, stacking the cooked flatbreads between clean kitchen towels to keep them soft.
Serve the flatbreads warm or at room temperature. Lefse is traditionally enjoyed with butter and sugar, but you can also serve it with savory fillings, jams, or smoked salmon.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 424 mg | 9% | |
*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.
