Potato Lefse - Norwegian Flatbread

Potato lefse is a Norwegian flat bread that is rolled out very thinly, and then baked on a very hot griddle. It looks like a crepe, but tastes like a buttered baked potato. 

Potato lefse can be served with both sweet or savory fillings, including butter and brown sugar or jam, and they can also be used as a wrap for salads and meats.

The flatbread begins with mashed potatoes that are then allowed to sit overnight in the refrigerator to dry. You then hand knead in some flour to turn the mashed potatoes into dough.

Evidently, there are specialized tools to make lefse, including a round upon which the lefse is rolled, a specialized rolling pin with grooves, a lefse griddle, and a lefse stick. Alrighty then!

As much as I am willing to introduce new kitchen toys into my house, these might be a little too specialized, even for me (update: I bought the rolling pin... sheepish grin).

What can you use to substitute for the lefse equipment? 

For the griddle, I used a cast iron pizza stone.

For the fabric covered round, I wrapped a cutting board with a baguette couche (everyone has one, right?) and floured it heavily (any cloth will do).

For the rolling pin, I used a French rolling pin that I kept floured.

Instead of the lefse stick I used the rolling pin to transport the dough to the griddle as one would transport a pie crust.

I used a wooden spatula to flip and move the lefse while it baked.

I also made smaller lefse. The original recipe makes 12 very large lefse. I made 24 smaller ones. It was so much easier for this beginner to handle.

If you're intrigued by Norwegian recipes, be sure to try Havrekjeks, a Norwegian oat cracker! 

This recipe for potato lefse is from Beatrice Ojakangas and is from the amazing book Baking with Julia edited by Dorie Greenspan.  The book, published in 1995, is a collection of the recipes from Julia Child's PBS show where well known bakers would show Julia how to make their specialty.

Some of the contributing authors include Flo Braker, Marion Cunningham, Marcel Desaulniers, Johanne Killeen, Nick Malgieri, Alice Medrich, Joe Ortiz (who wrote the ground breaking bread book, The Village Baker), and my idol, Nancy Silverton.

It even has a wedding cake recipe contributed by Martha Stewart.

My Irish born husband loved these lefse slathered in butter and sprinkled with scallions. This was my favorite way to eat them as well... sort of like baked potato pancakes. They are traditionally served buttered and sprinkled with cinnamon sugar.

According to Dorie, they can also be wrapped around hot dogs in lieu of a bun, and called "lumpa."

This week, the From Our Dinner Table group is sharing recipes using potatoes. Be sure to check out everyone's dishes using potatoes.

All About Potato Recipes

• Air Fryer Garlic Parmesan Roasted Potatoes by Blogghetti
• Calamares y Patatas + A Pét-Nat by Culinary Adventures with Camilla
• Irish Colcanonn by Cheese Curd In Paradise
• Pizza Style Potato Cakes by Cindy's Recipes and Writings
• Potato Lefse by Karen's Kitchen Stories
• Sweet Potato Gnocchi by A Day in the Life on the Farm

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

lefse, flatbread, potatoes

bread, flatbread

Norwegian

Yield: 12 large or 24 smaller lefseAuthor: Karen Kerr

Potato Lefse - Norwegian Flatbread

ingredients

• 1 1/2 pounds russet potatoes, peeled and diced
• 1/2 stick unsalted butter
• 1/2 C heavy cream
• 2 T sugar
• 1 t. salt
• 1 1/2 C to 2 1/2 C all purpose flour, plus more for flouring the surface and rolling pin

instructions

1. Cook the potatoes in enough water to cover, about 10 minutes. The potatoes should be fork tender, but not over cooked.
2. Drain the potatoes and spread them out onto a baking dish to dry.
3. Rice or grate the potatoes into a large bowl.
4. Add the butter and stir until it is fully melted.
5. Add the cream, sugar, and salt, and stir.
6. Refrigerate uncovered overnight.
7. When you are ready to make the lefses, prepare a work surface with a floured cloth. I wrapped a cutting board with a linen towel and then dusted it with flour.
8. Place a terrycloth towel on your counter.
9. Add a cup of flour to the potatoes and mix with your hand. Continue to add flour to the potatoes, one heaping tablespoon at a time, until you have an actual dough, and not just stiff mashed potatoes. For me, it took an extra cup of flour.
10. Divide the dough into 24 balls.
11. Heat an ungreased griddle to 450 to 500 degrees F.
12. Roll a dough ball out to a very thin pancake, and place it onto the griddle. Cook for one to two minutes, and then flip it over to cook the other side.
13. Place the lefse onto the terrycloth towel and cover with part of the towel, like an accordion.
14. Serve warm, slathered in butter (my preference) or butter and cinnamon sugar. Jam and preserves work nicely here too. 

https://www.karenskitchenstories.com/2014/04/potato-lefse-tuesdays-with-dorie.html

Karen's Kitchen Stories

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