Lefse

Name: Lefse
Yield: 12
Cuisine: Norway
Ingredients: Mashed potato, cooled — 900 g (2 lb); Plain flour, plus extra for rolling — 250 g (9 oz); Butter, melted — 60 g (2 oz); Cream — 1 tbsp; Salt — 1/2 tsp; Butter and sugar, to serve

The Quirky Foodster Team

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Servings

Ingredients

Mashed potato, cooled — 900 g (2 lb)
Plain flour, plus extra for rolling — 250 g (9 oz)
Butter, melted — 60 g (2 oz)
Cream — 1 tbsp
Salt — 1/2 tsp
Butter and sugar, to serve

Method

Combine the cooled mashed potato, flour, melted butter, cream and salt into a smooth, firm dough.
Divide the dough into balls.
Roll each ball out very thinly on a well-floured surface.
Heat a dry griddle or lefse pan over medium-high heat.
Cook each lefse for about 1 minute per side until lightly browned in spots and cooked through.
Stack the cooked lefse under a clean cloth to keep them soft.
Serve spread with butter and sugar, rolled up to eat.

Introduction: A soft, thin potato flatbread, traditionally rolled and served with butter and sugar, a treasured Norwegian bread with deep cultural roots.

Cultural Background: Lefse has been made across Norway for generations, its soft, pliable texture historically valued for its keeping qualities, and it remains an essential part of Norwegian Christmas and everyday baking traditions.

Tips: Roll the dough as thinly as possible for the traditional delicate texture. Cool the mashed potato fully before making the dough, as warm potato can make the dough too sticky to roll.

Variations: Fill with lingonberry jam alongside the butter and sugar for a festive touch. Cut into wedges and serve alongside soup instead of the traditional sweet filling.

Storage: Store cooled lefse wrapped in a cloth or plastic at room temperature for up to 2 days, or refrigerate for up to 1 week.

Reheating: Warm briefly on a dry griddle or in a microwave for a few seconds to soften if needed.

FAQs:

Q: Is lefse sweet or savoury?

A: It's traditionally served sweet, with butter and sugar, though it can also be used as a savoury wrap.

Q: When is lefse traditionally made?

A: Especially around Christmas, though it's enjoyed year-round in many Norwegian households.