Lefse: Norwegian potato flatbread

Method

1. 1

   Boiling the potatoes

   Boil the potatoes in their skins until soft, then peel them.

   25 min
2. 2

   Mashing

   Mash the warm potatoes until you have a smooth, lump-free purée.

   5 min
3. 3

   Chilling in the fridge

   Keep the purée in the fridge for a day so that it becomes easier to shape.

   1440 min
4. 4

   Making the dough

   Mix the cold purée with salt, sugar, melted butter and cream, then work in just enough flour to form a pliable dough.

   10 min
5. 5

   Shaping and rolling

   Shape the dough into 10–12 pieces and roll each one out thinly on a floured surface.

   20 min
6. 6

   Cooking

   Cook each flatbread on both sides in a hot, flat frying pan or on a lefse griddle, setting the temperature to about 220 °C and turning it with a long stick.

   20 min
7. 7

   Cooling

   Wrap the cooked flatbreads in a tea towel and leave them to cool.

   30 min
8. 8

   Serving

   Serve rolled up with butter and a sprinkle of sugar or cinnamon sugar, although cheese, jam or smoked fish also make good fillings.

   5 min