The Lost Art of Lefse Making Step by Step
Unearth the timeless tradition of Norwegian cuisine with "The Lost Art of Lefse Making Step by Step," a comprehensive guide to crafting this tender, pillowy flatbread from scratch. Made with humble ingredients like russet potatoes, unsalted butter, and a touch of heavy cream, this recipe walks you through the artful process of transforming a chilled potato dough into delicate, golden rounds on a hot griddle. Perfect for beginners and seasoned cooks alike, this method highlights essential tips—like chilling the dough to reduce moisture and mastering the art of ultra-thin rolling. Whether served warm with butter and sugar or as a versatile wrap, these soft, home-cooked lefse pieces are a wholesome tribute to Scandinavian heritage. Bring a slice of Norway to your table and create lasting memories with every handmade piece of this beloved flatbread tradition.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 2 cups All-purpose flour
Instructions
Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until completely smooth, ensuring there are no lumps.
While the potatoes are still warm, mix in the butter, heavy cream, and salt. Continue to mash and mix until everything is well combined and the mixture is creamy.
Let the potato mixture cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours or overnight. This step is essential for reducing excess moisture.
Once the potato mixture is chilled, gradually mix in the flour. Start with 1 1/2 cups of flour and knead gently. Add the remaining flour a little at a time until a soft, non-sticky dough is formed. Avoid overworking the dough.
Divide the dough into 12 equal portions and roll each into a ball. Keep the balls covered with a slightly damp towel to prevent drying out.
Preheat a dry lefse griddle or a cast-iron skillet over medium heat. Lightly dust a clean surface and your rolling pin with flour.
Take one dough ball and roll it out into a thin, round sheet, about 1/8 inch thick. Use a lefse rolling pin or a regular rolling pin with a floured sock to prevent sticking.
Carefully transfer the rolled-out lefse to the heated griddle or skillet. Cook for about 1-2 minutes per side, or until light brown spots appear. Use a lefse stick or a spatula to flip the lefse.
Remove the cooked lefse from the griddle and place it on a clean kitchen towel. Cover with another towel to keep warm and soft.
Repeat with the remaining dough balls. Stack the cooked lefse between towels to keep them pliable.
Serve the lefse warm with butter, sugar, cinnamon, or your favorite spread. Store leftovers in an airtight bag in the refrigerator or freeze for later use.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 505 mg | 11% | |
*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.
