Norwegian Potato Flatbread

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A traditional Scandinavian flatbread made from riced potatoes and flour, rolled paper-thin and cooked on a hot dry griddle. Lefse is tender, pliable, and perfect folded around butter, sugar, and cinnamon or layered with savory fillings.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 7 gFat
• 4 gSaturated Fat
• 33 gCarbs
• 2 gFiber
• 1 gSugar
• 4 gProtein
• 135 mgSodium
• 290 mgPotassium
• 25 mgCalcium
• 1.2 mgIron
• 6 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the Dough

• 2 lbs russet potatoes, peeled and quartered
• 1 tsp salt
• 4 tbsp unsalted butter, melted and slightly cooled
• 1/3 cup heavy cream
• 1 1/2 cups all-purpose flour, plus more for dusting

For Rolling and Griddling

• 1/2 cup all-purpose flour, for dusting the work surface
• 2 tbsp melted butter, for brushing cooked lefse

Directions

1. Place the quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-18 minutes until completely tender when pierced with a knife.
2. Drain the potatoes thoroughly and return them to the warm pot for 1-2 minutes to evaporate excess moisture. Press them through a potato ricer or food mill into a large bowl while still hot.
3. Stir in the salt, melted butter, and heavy cream. Mix just until combined, then cover and refrigerate the potato mixture until completely cool, about 1 hour.
4. Working on a generously floured surface, gently knead 1 1/2 cups flour into the cold potato mixture until a soft, pliable dough forms that barely sticks to your hands. Avoid overworking.
5. Divide the dough into 8 equal pieces and roll each into a smooth ball. Cover with a clean kitchen towel to prevent drying out.
6. Using a floured rolling pin, roll one ball at a time into a very thin round about 10-12 inches across, lifting and turning frequently to prevent sticking. The lefse should be almost translucent.
7. Heat a dry nonstick griddle or large skillet over medium-high heat (around 400°F). Carefully transfer the rolled dough to the hot griddle using a floured spatula or lefse stick.
8. Cook for 1-2 minutes until small brown spots appear on the underside, then flip and cook 1 minute more. Transfer to a plate, brush lightly with melted butter, and cover with a clean kitchen towel to keep soft. Repeat with remaining dough.
9. Stack the cooked flatbreads between parchment paper or a clean towel. Serve warm folded with butter, a sprinkle of cinnamon sugar, or with smoked salmon and sour cream.

Cook’s Notes

• Use starchy russet potatoes for the fluffiest, most authentic texture; waxy potatoes will produce gummy dough.
• The potato mixture must be completely cold before adding flour, otherwise the dough will be sticky and difficult to roll.
• For best results, roll the dough as thin as possible — traditional lefse is nearly translucent.
• Lefse improves with resting; wrap cooled flatbreads in foil and store at room temperature up to 2 days, or freeze layered between parchment for up to 3 months.
• Lefse sticks are the traditional Scandinavian turning tool, but a thin metal spatula works well for flipping the delicate rounds.

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