Lefse
Norwegian potato flatbread — soft, thin, spread with butter and sugar, rolled up and devoured.
Budget Friendly
Comfort Food
Family Friendly
Ingredients
- 500g potatoes, peeled and cubed
- 30g butter
- 3 tbsp heavy cream
- 1/2 tsp salt
- 150g all-purpose flour (plus more for rolling)
- Butter and sugar for serving
Instructions
- 1 Boil potatoes until very tender. Drain thoroughly — excess moisture makes sticky dough.
- 2 Mash potatoes until completely smooth — no lumps. Mix in butter, cream, and salt.
- 3 Refrigerate mashed potato mixture until completely cold — at least 2 hours or overnight.
- 4 Add flour to the cold potato mixture. Mix gently until just combined. Do not overwork.
- 5 Divide into 12-15 small balls. On a well-floured surface, roll each ball into a very thin round — almost translucent, about 20cm diameter.
- 6 Heat a dry griddle or large flat pan over medium-high heat (no oil).
- 7 Cook each lefse for about 1 minute per side. Light brown spots should appear — like a tortilla.
- 8 Stack cooked lefse under a clean kitchen towel to keep soft.
- 9 To serve: spread with butter, sprinkle with sugar, fold into quarters or roll up.
About This Recipe
Lefse is Norway's traditional flatbread, made from potatoes, flour, and butter, rolled paper-thin and cooked on a griddle. It's as Norwegian as the fjords and is served at every Christmas table, family gathering, and roadside café in the country.
The most common way to eat it: spread with butter, sprinkle with sugar (and maybe cinnamon), fold or roll, and eat. It can also be used as a wrap for savory fillings. The dough must be cold and the rolling must be brave — thin is everything.
