Norwegian Potato Flatbread (Lefse)
Here's my interpretation of Norwegian flatbread. Despite my initial lack of knowledge about the process, the result was pleasantly tender and flexible, resembling a fabric-like texture. The taste is a delightful blend, reminiscent of a cross between a crepe and a potato pancake. Traditionally, they are served with butter and a dash of sugar, but I also savor them with smoked salmon, sour cream, and fresh dill. Another top favorite combination for me is butter paired with a berry jam and a dollop of sour cream.
Ingredients
- 1 large russet potato
- 1 ½ tablespoons unsalted butter
- 1 teaspoon salt, or to taste
- 1 teaspoon white sugar
- ¼ cup heavy cream
- 1 cup all-purpose flour, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream, mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Notes
- Your russet potato should weight about 18 ounces raw, which yields about 12 ounces once cooked and scooped out.
- Feel free to substitute regular milk for the cream.
- I hear from my Norwegian friends that you can freeze these and reheat them when you want them.
Nutrition
Calories: 139kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 16mgSodium: 297mgPotassium: 217mgFiber: 1gSugar: 1gVitamin C: 9mgCalcium: 14mgIron: 1mg
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