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You might not think that Norwegian food would be something to write home about. We're here to change your mind about that with this super-soft, melt-in-your-mouth, thin and delicious flatbread called Lefse. It pairs great with pressed pork and a spicy mustard.
Day 1 Prep: 1 hr
Day 2 Prep: 3-4 hr
Cook time: 1-2 min
5 lbs potatoes
1 cup melted butter
1 tsp salt
1 1/4 tsp baking powder
2 1/2 tsp sugar
3 - 4 cup all-purpose flour
1/2 - 3/4 cup cream
Peel and cut potatoes into similarly sized chunks and boil in salted water until fork-tender.
Drain and rice the potatoes back into the same pot. Mix in melted butter, salt, baking powder and sugar into the warm potatoes.
Cover and let cool overnight in the refrigerator.
Break up the potato mixture by stirring with the handle of a wooden spoon. Then add the cream and flour to the potatoes. Knead and mix until you've formed a smooth dough that is not tacky and sticking to the counter.
Place a pizza stone in the lower half of your oven and then pre-heat to 400F.
Divide the dough into approximately 40, 1/4 cup portions.
Evenly flour your counter with a generous amount of flour. I like to use a mesh sieve to make the counter as evenly covered as possible to avoid the dough sticking while rolling it out.
Roll out a ball of dough into a 10-12 inch circle. You may need to re-dust the counter with flour a couple times as you roll out the dough.
Transfer the circle to the stone in your pre-heated oven using your arm and a spatula to place it on the stone flat and carefully. Bake for 1-2 min per side. Don't let it get too brown or crispy.
Stack and allow to cool or serve immediately.
Zhuzh it up!
Our family's favourite way to enjoy lefse is by slathering the warm dough with butter and a generous sprinkling of brown or white sugar. Roll up and enjoy!
You can also cook the lefse on your stovetop in a non-stick or cast iron pan. You just might have to roll out your circles smaller so they fit flat in the pan.
Lefse can be stored long-term. To revive, run under water and heat up in a 350F oven briefly until soft and pliable.
This amazing recipe comes from Erin's Great Grandmother, May Stovra.