Lefse: How to Make Norwegian Flatbread

Lefse (lef-suh) is a wonderful treat and is usually made by Scandinavians around the Christmas holidays. Lefse can be made and used in a number of ways but for this recipe, I will be using the ultra-thin method, known as tynnlefse.

First, gather your supplies. You will need a large griddle. If possible, use a lefse grill. But if you don't have one, use a griddle that has a temperature control gauge. (Not one that you place on a stovetop.) Other items you'll need are: waxed paper, kitchen towels, rolling pin and lefse sticks. If you don't have lefse sticks (24 inch long wooden sticks used for turning lefse), you can use pancake turners or spatulas. Also, a grooved rolling pin works best but only if you have a cloth cover for it, to keep the dough from collecting in the grooves.

Next, gather your ingredients. You'll need ten pounds of potatoes. Large Russets work the best. Also buy butter, flour, and half and half.

Now you're ready to start. To make the dough, first peel the potatoes and cook until soft enough to mash. In a large mixing bowl, mash the potatoes and add 1 ½ sticks butter (3/4 cup). Add enough half and half to make it smooth. Refrigerate until cooled.

The next step is to make the rolls. You'll form several log shaped rolls from the mashed potato mixture. First, sprinkle a little flour on the counter to keep the dough from sticking. You'll add ½ cup flour to every one cup of potato mixture. Make the dough logs only as big as your plate (used to hold the logs in the refrigerator until use.) Knead the potatoes and flour until dough forms and is firm enough to roll into a log. Make the logs approximately two inches in diameter. You may need to add more flour as you go along, depending on how sticky the mixture is.

Once all the dough logs are made, refrigerate for 2 hours. While the logs are cooling, go ahead and set up your workspace. You'll need some counter space. Take a kitchen towel, lay it out flat and put two pieces of waxed paper over it. Lay the second towel on top on the waxed paper. Then set up your griddle. If you are using a lefse grill, prepare it by dusting a very small amount of flour on it and rub it in. This will help keep the dough from sticking. Preheat it to approximately 400 degrees. Have a small towel or paper towel on hand for dusting.

Now you're ready to begin rolling out the dough. Take one log and slice a one inch thick circle off. Using plenty of flour, roll out the dough into a paper thin circle. You will have to flip it over occasionally to get the thinness without it sticking to the counter. Lefse sticks are very helpful in this process due to their length and the thinness of the wood at the end of the stick. Once you have it rolled out, place it gently on the griddle. You'll know when it is time to flip the lefse when you see small bubbles beginning to appear. Small, light brown spots on the cooked side means it is done. Cook both sides. You may need to adjust the heat higher (or lower) depending on how fast it is cooking.

Once you remove it from the griddle, lightly dust any excess flour from the lefse. And while it is still pliable, gently fold into fourths and place it between the two sheets of waxed paper. The towels hold in the moisture to keep the lefse from drying out while it cools.

After it cools, the lefse is ready to eat! Enjoy it with a little butter and roll it up tightly.

Store the extra lefse in baggies and refrigerate or freeze.

Nyte! Enjoy!