Norwegian Lefse Fried Potato Bread Recipe

Prep time: 20 mins

Cook time: 5 mins

Total time: 25 mins

Serves: 20

This recipe turns out into the traditional Norwegian lefse bread that is made out of potato, milk or cream, and flour. Special baking tools are usually used in making this bread but you wouldn’t have to worry since it can be made with regular kitchen equipment like a rolling pin and thin spatula. Because of its pleasant taste, it can be eaten warm or cold, plain or spread with butter or sprinkled with brown sugar.

Ingredients

2 lbs russet potatoes (900 g)
3 tablespoons butter, use real butter not margarine (45 g)
2 tablespoons evaporated milk (30 ml)
1 cup all-purpose flour (120 g)
1 1/2 teaspoons sugar ( 7.5 g)
salt

Instructions

Peel and slice potatoes. Boil in well salted water until tender and cooked. Use more salt than you normally would.
Drain from water and return to pot. Steam for a few minutes to make sure all water will be dispersed.
Measure 4 cups of potatoes and set aside.
Secure riced potatoes in a plastic bowl with a good sealing cover. Stir in butter and milk and mash with a hand masher. Do NOT use an electric mixer as it will get sticky.
Let potatoes cool until they are at room temperature then cover with paper towels on top, seal tightly with the lid and refrigerate overnight.
On the Next day: Mix in flour and sugar. Mix thoroughly until the dough is stretchy and form into small balls. Now roll them out and shape them into thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can use an old CLEAN sock, cut it and slide it over the rolling pin.
Using a long flat stick or long thin spatula roll the uncooked lefse/flatbread around the stick and then unroll onto a HOT griddle (450 degrees). Turn over once the first side starts to form bubbles and is lightly browned. Cook the other side just until lightly browned.
Remove lefse from the griddle using the long stick/long spatula and place it on clean paper towels, place remaining paper towels on top of it to cover.
Serve lefse warm or keep them in the fridge in a well sealed container lined with more paper towels.