Authentic Norwegian Lefse
Lefse is a traditional Norwegian flatbread with a rich heritage, often enjoyed during festive occasions and family gatherings. This delicious potato-based bread has a soft, pliable texture, making it a versatile companion for both sweet and savory fillings. Originating from an Iowa cook with Norwegian ancestry, this recipe captures the essence of the beloved Scandinavian staple. Serve it slathered with butter and sprinkled with sugar for a delightful treat or fill it with your favorite ingredients for a unique wrap; either way, it’s sure to impress your family and friends!
N/A
Servings
150
Calories
7
Ingredients
Ingredients
Potatoes
3 lbs (peeled and diced)
Margarine
1/2 cup (softened)
Confectioners' Sugar
3 tablespoons (sifted)
Salt
1 teaspoon (fine)
All-Purpose Flour
2 cups (plus extra for rolling)
Butter
to spread (melted or softened)
Sugar
for sprinkling (brown or white)
Instructions
1
Begin by peeling and dicing the potatoes. In a medium saucepan, cover the potatoes with water and cook until they are tender but not mushy, approximately 20 minutes. Drain the potatoes well.
2
Using a potato ricer or grater, press the potatoes into a large mixing bowl, ensuring there are no lumps.
3
While the potatoes are still warm, add the margarine to the bowl. Allow the mixture to cool to room temperature before proceeding.
4
Once cooled, mix in the confectioners' sugar and salt, using your hands or a wooden spoon to ensure it is well combined.
5
Gradually stir in 1 cup of all-purpose flour, then add the remaining flour until the mixture forms a stiff dough. Knead the dough on a lightly floured surface for about 4 minutes until smooth and elastic. Shape it into a ball.
6
Preheat a griddle to 400°F (204°C).
7
Divide the dough ball into 4 equal portions. Then, take each portion and divide it into 4 pieces, yielding a total of 16 small dough balls.
8
On a lightly floured surface, roll each dough ball into a paper-thin circle, roughly 10 to 11 inches in diameter.
9
To transfer the rolled dough to the griddle, fold it over a spoon handle or a specialized lefse stick, and then carefully unroll it onto the griddle.
10
Cook each piece on the griddle for 1-2 minutes per side or until the lefse bubbles and develops light brown spots. Be careful not to overcook; the lefse should remain soft and flexible.
11
After cooking, fold each piece into quarters and place it between cloths to cool. Store the cooled lefse in plastic bags to keep it fresh.
12
To serve, unfold the lefse, spread with butter, and sprinkle with sugar – either brown or white. Roll it up and enjoy!
13
For longer storage, wrap the lefse airtight and keep it in the freezer; simply thaw it in its wrapper when needed.
Nutrition Information
7.5g
Fat
18.75g
Carbs
1.88g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lefse?
Lefse is a traditional Norwegian potato-based flatbread with a soft, pliable texture, often enjoyed during festive occasions.
What is the origin of this specific recipe?
This recipe originates from an Iowa cook with Norwegian ancestry, capturing the essence of the beloved Scandinavian staple.
How many calories are in one serving of this lefse?
Each serving contains approximately 150 calories.
What is the nutritional breakdown per serving?
Each serving contains 7.5g of fat, 18.75g of carbohydrates, and 1.88g of protein.
How many pieces of lefse does this recipe make?
The recipe yields a total of 16 small dough balls, resulting in 16 pieces of lefse.
What type of potatoes are used and how are they prepared?
The recipe uses 3 lbs of potatoes that are peeled, diced, and boiled until tender.
How do I ensure there are no lumps in the potatoes?
Use a potato ricer or grater to press the potatoes into a large mixing bowl.
When should I add the margarine to the potatoes?
Add the margarine while the potatoes are still warm.
Do I mix the sugar into warm potatoes?
No, allow the potato and margarine mixture to cool to room temperature before adding the sugar and salt.
What kind of sugar goes into the dough?
The recipe calls for 3 tablespoons of sifted confectioners' sugar.
How much flour is required for the dough?
The recipe uses 2 cups of all-purpose flour, plus extra for rolling.
How long should I knead the dough?
Knead the dough on a lightly floured surface for about 4 minutes until it is smooth and elastic.
What temperature should the griddle be?
Preheat your griddle to 400°F (204°C).
How should I divide the dough?
Divide the dough ball into 4 equal portions, then divide each of those into 4 smaller pieces.
How thin should the lefse be rolled?
Roll each dough ball into a paper-thin circle.
What is the ideal diameter for the rolled lefse?
The circles should be roughly 10 to 11 inches in diameter.
What is the best way to transfer the thin dough to the griddle?
Fold the rolled dough over a spoon handle or a specialized lefse stick to carefully unroll it onto the griddle.
How long does it take to cook each side?
Cook each piece for 1-2 minutes per side.
How do I know when the lefse is done?
The lefse is ready when it bubbles and develops light brown spots.
How do I prevent the lefse from becoming hard?
Avoid overcooking; the lefse should remain soft and flexible after browning.
How should I cool the lefse after cooking?
Fold each piece into quarters and place it between cloths to cool.
How should fresh lefse be stored?
Store the cooled lefse in plastic bags to maintain freshness.
Can I freeze lefse for later?
Yes, wrap the lefse airtight and keep it in the freezer.
How do I thaw frozen lefse?
Simply thaw the frozen lefse in its wrapper when you are ready to use it.
What are traditional sweet toppings for lefse?
Lefse is typically served spread with butter and sprinkled with brown or white sugar.
Can lefse be used for savory dishes?
Yes, it is a versatile companion for both sweet and savory fillings and can be used as a unique wrap.
How many ingredients are in this recipe?
There are 7 total ingredients listed, including those for serving.
What should the final texture of the dough be?
The dough should be stiff enough to handle but smooth and elastic after kneading.
Is a special griddle required?
The recipe specifies a griddle heated to 400°F, which is common for traditional lefse making.
Is it okay to use a wooden spoon for mixing?
Yes, you can use your hands or a wooden spoon to ensure the sugar and salt are well combined.