Norwegian Lefse

Lefse is eaten as a sweet treat, with sugar and jam, or as an accompaniment to a savory meal, with nothing but butter.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 lbs. russet potatoes
  • 2 tsp. kosher salt
  • 4 cups all-purpose flour

Directions

  • Peel and halve potatoes. Place in a large pot, cover with cold water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Drain and cool.
  • Pass cooled potatoes through a ricer or mesh strainer, and combine in a large bowl with salt and enough flour to create a firm dough. Turn out onto a floured work surface and knead 3–5 minutes, until smooth. Add flour only to reduce stickiness. Cover and rest 20 minutes.
  • Turn dough out onto a floured work surface. Pinch off golf-ball-sized pieces and roll into balls. With floured fingers, flatten into thin disks, then use a rolling pin to roll out disks ¼" thick. If the dough becomes elastic and springs out of shape, allow it to rest for 5 minutes, then roll again as necessary.
  • Preheat a griddle over medium heat. Cook on hot, dry griddle until lightly golden but still pliable, about 1–2 minutes per side. Serve warm.

Recipe Information

Serves: 8

Ingredients

  • 2 lbs. russet potatoes
  • 2 tsp. kosher salt
  • 4 cups all-purpose flour

Directions

  • Peel and halve potatoes. Place in a large pot, cover with cold water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Drain and cool.
  • Pass cooled potatoes through a ricer or mesh strainer, and combine in a large bowl with salt and enough flour to create a firm dough. Turn out onto a floured work surface and knead 3–5 minutes, until smooth. Add flour only to reduce stickiness. Cover and rest 20 minutes.
  • Turn dough out onto a floured work surface. Pinch off golf-ball-sized pieces and roll into balls. With floured fingers, flatten into thin disks, then use a rolling pin to roll out disks ¼" thick. If the dough becomes elastic and springs out of shape, allow it to rest for 5 minutes, then roll again as necessary.
  • Preheat a griddle over medium heat. Cook on hot, dry griddle until lightly golden but still pliable, about 1–2 minutes per side. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium490mg
Total Carbohydrate67g
Dietary Fiber3g
Sugars3g
Protein8g