Lefse
Pronounced ‘Leff - sah’, this Norwegian flatbread is a time-honored tradition. Nowadays, lefse if primarily made around Christmastime, but historically it was something Norwegians made enough of to last the whole year.
Though it isn’t the easiest or quickest of breads to prepare, it’s one you’ll enjoy all the same. Soft, pillowy, full of butter and cream, you’ll soon learn to love it as much as I do.
Tips and Tricks
Do I need a lefse grill to make this?
You don’t absolutely have to, but it really helps! For starters, not all flat grills will easily get up to 500 degrees Fahrenheit, the degree you’ll need to grill your bread. It’s also wide enough that you have the space needed for larger-sized lefse.
But if a lefse grill isn’t something you’re willing to invest in, use any of the following: electric griddle, pancake griddle, nonstick skillet, or a heated pizza stone.
Do I have to prepare all the lefse at once?
You certainly don’t! The great thing about potatoes is it will stay fresh in the refrigerator for a couple of days, giving you the freedom to take breaks or push off bread grilling another hour.
Do I cover the potatoes when they’re in the fridge?
Definitely don’t cover the potatoes. Doing so will create moisture, making your potatoes too wet and much more difficult to work with.
My dough keeps falling apart when I roll it. What do I do?
This is very frustrating, and can make the process burdensome. Remember that more flour is better than not enough. You might be surprised just how much you need to flour your boards to prevent the lefse from sticking.
Also remember to be patient and to enjoy the process. Lefse benefits from the gentle touch, not a rushed rolling process.
Finally, if it’s just not happening for you, roll the dough into a ball again and place back in the fridge to work with later.
Ingredients:
5 lbs. russet potatoes, peeled (about 16 - 20 potatoes