Here we are with the traditional Norwegian potato flatbread recipe. Lefse is a beloved Norwegian potato flatbread with a rich history that stretches back for generations. This soft, thin bread is a staple in Norwegian cuisine and is cherished for its versatile nature. Whether you enjoy it sweet or savory, lefse is perfect for breakfast, lunch, or as a delightful snack. Join us as we take you on a journey through this traditional Norwegian recipe, which has been handed down through families for centuries.
In the picturesque landscapes of Norway, where fjords and mountains tell tales of centuries past, a culinary treasure has woven its way into the hearts and kitchens of the locals. Enter lefse—a thin, versatile flatbread that embodies the essence of Norwegian tradition. Join us on a delightful journey as we uncover the secrets and stories behind the making of this beloved delicacy.
The Origins of traditional Norwegian potato flatbread recipe, lefse:
Lefse’s roots can be traced back to the traditional Norwegian way of life, where resourcefulness and resilience were key. Originally, lefse was a practical solution to preserving the harvest of potatoes through the winter months. As the years passed, this necessity evolved into a cherished culinary tradition, often associated with festive gatherings and family celebrations. Jump to traditional Norwegian potato flatbread recipe.
Lefse: Norwegian potato flat bread
Ingredients
- 250 g potatoes
- 30 g butter
- 3 tsp milk
- 150 g all-purpose flour
- Sea salt
Instructions
- Begin by peeling the potatoes. Choose starchy type potatoes. Boil the potatoes until they are soft and easily pierced with a fork. Drain the potatoes and let them cool slightly. Mash the cooked potatoes. Add the butter and mix it well. Allow the mashed potatoes to cool to room temperature.
- In a large mixing bowl, combine the mashed potatoes, softened butter, milk, and salt. Gradually add the flour, mixing well until the dough comes together. You may need a little more or less flour to achieve the right consistency, which should be soft but not overly sticky.
- Dust a clean surface with flour, which prevents sticking, and divide the dough into small, manageable portions. Roll each portion into a ball and then flatten it slightly with your hands.
- Using a rolling pin, roll out each portion into thin, round sheets. Lefse should be paper-thin, so aim for an even, delicate consistency.
- Heat a griddle or a large skillet over medium-high heat. Carefully transfer each lefse to the hot griddle or skillet. Cook for about 1-2 minutes on each side or until you see light brown spots. It should puff up a little while cooking. Remove from the griddle and stack the lefse on a clean kitchen towel. Cover them with the towel to keep them warm and pliable.
- Lefse can be served in various ways. A typical way to roll a hot dog in it. Spread a bit of butter on a warm lefse and sprinkle with cinnamon and sugar for a sweet treat. Pair lefse with your favorite jam or preserves for a fruity delight. Enjoy it savory-style with smoked salmon, a dollop of sour cream, and fresh dill. Lefse also makes an excellent wrap for sliced cheese and cold cuts.