Delicious Instant Potato Lefse Flatbreads
Elevate your sharing experience with these Delicious Instant Potato Lefse Flatbreads, made from simple pantry staples. This traditional Norwegian flatbread receives a modern twist using instant potato flakes, creating a delightful blend of flavors and textures. The combination of creamy ingredients and the light, airy dough results in flatbreads that are perfect for wrapping around your favorite fillings, enjoying with spreads, or savoring on their own. This versatile dish yields about 100 pieces, ideal for gatherings, potlucks, or just to satisfy a craving for something unique. Experience a taste of tradition with each bite!
100
Servings
N/A
Calories
8
Ingredients
Ingredients
potato flakes
4 cups (dry)
sugar
4 teaspoons (granulated)
boiling water
3 cups (heated)
whole milk
1 1/3 cups (heated)
margarine
1 1/2 cups (melted)
half-and-half cream
1 cup (heated)
salt
3 teaspoons (kosher or table)
all-purpose flour
1 cup (for dusting and mixing)
Instructions
1
In a large 3-quart bowl, combine potato flakes, sugar, and salt. Mix well and set aside.
2
In a saucepan, combine water, whole milk, half-and-half cream, and melted margarine. Heat the mixture over medium-high heat until it reaches a boil.
3
Carefully pour the boiling liquid over the potato mixture and stir continuously until you achieve a smooth consistency. Allow it to cool slightly before covering and refrigerating overnight.
4
The next day, prepare your work surface with additional flour. Take the chilled dough and work it with your hands until the flour is fully incorporated. If the dough feels sticky, sprinkle with more flour as needed.
5
Divide the dough into manageable portions, about 1 cup each. Roll each portion out on a floured board as thinly as possible.
6
Using a 4-inch cookie cutter or the rim of a 1-pound coffee can, cut out rounds from the rolled dough.
7
Preheat a griddle or electric skillet to 400°F (200°C). Place the cut-out dough rounds onto the griddle and bake until light brown blisters form, about 1-2 minutes on each side. Flip to finish baking the other side.
8
Remove the cooked lefse from the griddle and allow to cool. Continue the rolling and baking process until all the dough is used up. Serve warm or store in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Instant Potato Lefse?
Instant Potato Lefse is a modern take on the traditional Norwegian flatbread, using instant potato flakes instead of riced potatoes for a quicker and easier preparation process.
How many pieces does this recipe yield?
This specific recipe yields approximately 100 4-inch flatbread pieces, making it ideal for large gatherings or potlucks.
Why do I need to refrigerate the dough overnight?
Refrigerating the dough overnight allows the potato flakes to fully hydrate and the flavors to meld, resulting in a dough that is much easier to handle and roll out.
What temperature should the griddle be set to?
The griddle or electric skillet should be preheated to 400°F (200°C) to ensure the lefse develops the characteristic light brown blisters.
Can I use butter instead of margarine in this lefse recipe?
The recipe calls for 1.5 cups of melted margarine, but you can substitute butter for a richer flavor, though it may slightly change the texture.
How thin should I roll the lefse dough?
You should roll the dough out on a floured board as thinly as possible to achieve the traditional light and airy texture of a Norwegian flatbread.
What type of flour is best for this recipe?
All-purpose flour is used both in the dough and for dusting your work surface to prevent the chilled dough from sticking.
How long does each lefse take to cook?
Each side takes approximately 1 to 2 minutes. You should flip the lefse once light brown blisters begin to form on the bottom.
What can I use to cut the rounds if I don't have a cookie cutter?
A great household substitute is the rim of a 1-pound coffee can, which provides a perfect 4-inch diameter for the flatbreads.
Is there a specific way to mix the boiling liquid into the potatoes?
Yes, you should pour the boiling liquid carefully over the dry potato flake mixture and stir continuously until the consistency is completely smooth.
Can I use low-fat milk for this recipe?
The recipe specifies whole milk and half-and-half cream to provide the necessary fat and creaminess for the dough; low-fat milk may result in a tougher texture.
What should I do if my dough is too sticky the next day?
When working the chilled dough, you should sprinkle it with more flour as needed until it is no longer sticky and can be easily rolled.
How should I store leftover lefse?
Once cooled, lefse should be stored in an airtight container to keep it from drying out and becoming brittle.
Can I serve these flatbreads cold?
While they can be served cold, they are traditionally enjoyed warm, either plain, with butter and sugar, or wrapped around various fillings.
Does this recipe contain eggs?
No, this specific recipe for Instant Potato Lefse is egg-free, relying on the dairy and potato starch for structure.
What is the category of this dish?
This dish is categorized under Vegetable and Norwegian cuisine, specifically as a snack or flatbread.
How much sugar is in the dough?
The recipe uses 4 teaspoons of granulated sugar, which adds a subtle hint of sweetness to the potato base.
What type of salt is recommended?
The recipe suggests 3 teaspoons of salt, and you can use either kosher or table salt depending on your preference.
Do I need to grease the griddle?
Typically, lefse is baked on a dry griddle. The high fat content in the dough (from the margarine and cream) usually prevents sticking.
How should I divide the dough before rolling?
The recipe suggests dividing the dough into manageable portions of about 1 cup each before rolling them out thinly.
Can I make this recipe in one day?
It is highly recommended to let the mixture refrigerate overnight. Skipping this step may result in a dough that is too soft or difficult to roll thinly.
What are the primary flavor notes of this lefse?
It features a creamy, mild potato flavor with a touch of sweetness from the sugar and a richness from the half-and-half and margarine.
What tags are associated with this recipe?
Common tags include lefse, flatbread, potato, Norwegian cuisine, baking, snacks, and instant potatoes.
Can I use a rolling pin with a cover?
Yes, using a pastry cloth and a rolling pin cover (sock) heavily dusted with flour is a traditional technique that helps prevent sticking when rolling lefse very thin.
Is this recipe considered a snack or a meal?
It is versatile! While categorized as a snack, it is often served as a side dish or used as a wrap for lunch meats and cheeses.
What size bowl do I need for the initial mix?
A large 3-quart bowl is recommended to ensure you have enough space to stir the liquid and potato flakes into a smooth consistency.
How do I achieve the 'blistered' look on the flatbread?
The blisters are achieved by placing the very thin dough rounds on a very hot (400°F) surface for a short period of time.
Can I add savory herbs to the dough?
While the traditional recipe focuses on a plain potato flavor, you could technically add dried herbs like dill or chives during the dry mixing stage.
What is the consistency of the cooked lefse?
When prepared correctly, the lefse should be soft, pliable, and light, rather than crispy like a cracker.
Why are instant potato flakes used instead of fresh potatoes?
Instant flakes provide a consistent texture and save significant time by eliminating the need for boiling, peeling, and ricing fresh potatoes.