My heritage is Norwegian, and I’ve wanted to show you how to make Lefse for years. This beloved treat, snack, or whatever you want to call it, comes from Norway. My great-grandmother used to make it for me, and my mother did, too. I’m updating this post from 2019. I love Lefse.
I confess I can’t ever match their Norwegian Lefse, but it’s very close if I say so myself. There’s something spectacular when you have your hands in the dough; I don’t care what kind. When you’ve kneaded the dough, you will have made a meal for yourself and your family.
We all need this skill, so I made a video for you. This has been my dream since I started my blog 12 years ago. If you’re like me, you need pictures and sometimes a video to learn a new skill. I’m a visual learner, and this is a GREAT cooking skill. Lefse Video
All About Norwegian Lefse
You may be looking at this Lefse and wondering where it came from. Since I grew up on it, I’m very familiar with it. However, Lefse isn’t something you always run into.
In basic terms, Norwegian Lefse is a traditional flatbread that is also very soft. This potato mixture is amazing in so many ways.
Where Did Norwegian Lefse Originate?
Norway. I always enjoy learning more about other cultures and making Lefse. It’s important to note that there are several versions of Lefse. Depending on the region, you may find yourself creating different variations.
Western Norway creates a Lefse called a Nordlandslefse. This is a chunky small Lefse that many people enjoy.
What Are the Best Potatoes To Use?
Russet potatoes, hands down. I’m lucky to live in Utah because I can buy those nice firm russets from Idaho. They boil up nice and stay firm. DO NOT OVERCOOK the potatoes.
Boil the potatoes until fork-tender. If they fall apart, boil another batch, or the dough will have problems.
Why Is My Dough Sticky?
It’s more than likely from the potatoes being overcooked. I know you may be tempted to use them anyway, but please don’t; the Lefse dough will be a sticky mess.
Add butter and serve them for dinner. Boil another batch of potatoes to be used to make the Lefse. You’ll be glad you did, I promise.
What Is Lefse?
It’s a traditional soft Norwegian flatbread. Does it look like bread? No, it doesn’t. My family makes it with leftover mashed potatoes, shortening, sugar, salt, and flour.
It’s so easy to make, and it makes a great treat or sandwich. Fill them with your favorite filling. We serve ours at room temperature.
How To Make Lefse From Scratch
Step One: Cook and Mash The Potatoes
After they’re cooked, place the mashed hot potatoes in a large mixing bowl. Make sure your potatoes don’t have brown spots.
Step Two: Mix Ingredients
In the large bowl, mix the potatoes with the shortening, salt, sugar, and cups of flour until thoroughly mixed.
Step Three: Knead The Dough
Knead until you have a good dough like the one below. You will know when your dough is good enough based on the feel.
Step Four: Cut the Dough
Cut the dough with a dough scraper into walnut or small golf ball-size pieces. Roll into balls and then roll those balls flat to about 1/8-inch thick with a rolling pin on a pastry board, cutting board, or floured countertop.
Step Five: Heat Griddle
Heat a griddle-type frying pan to (400°F) = (204°C) degrees and cook each side until they bubble and are light brown. Do not scorch; watch constantly. They make a Lefse griddle or skillet, but a frying pan works fine.
Step Six
After cooking each one, place it between a damp hand towel or pastry cloth so it doesn’t dry out.
Step Seven
They should be soft and pliable as below. Transfer your Lefse onto a plate.
Step Eight
Spread with butter and sprinkle with white or brown sugar, then enjoy. I love mine with butter and sugar. You can also use cinnamon sugar. Our kids used to love theirs spread with jam or jelly. Dress yours out with whatever taste you’re looking for.
Step Nine
When cool, place the flat Lefse in ziplock bags with the towels. To store them, place the bags in the refrigerator (5 days) or the freezer (6 months).
What Goes With Lefse
- Butter
- Butter and honey
- Honey or jam
- Butter and white sugar
- Butter and brown sugar (my favorite)
- Cream cheese, leftover chicken, and sliced tomatoes
- Wrap for EGG SALAD
- Wrap for ham salad and pickles
- Spread with hot mustard and wrap around a Bratwurst or hot dog
- Add scrambled eggs with bacon bits and roll up the Lefse
What Do I Need To Roll Out The Lefse?
There are special Lefse Rolling Pins, but I use a regular rolling pin—yes, just the one you have in your home right now. I use a floured countertop; that’s it.
What Kind Of Griddle Do I Need?
I have used a frying pan or a Cast Iron Pan. They both work great. It’s also great to have both on hand, then you can use what works best for your cooking style.
What Is A Lefse Stick?
You may have seen these online. They are a thin crafted piece of wood about 7/8″ by 24″ in length called a Scandinavian or Lefse turning stick. Some people use them to slide the thin wooden stick under the Lefse to turn it over or to slide the Lefse onto the grill from the cutting board.
Why Is My Lefse Crispy?
One thing you may want to watch is rolling out the dough evenly, at least 1/8 inch thick. If the edges are thinner, they will be crispy and slightly burned. The Lefse may even crumble if they are overcooked. No worries; roll them out a bit thicker next time and turn them before they overcook.
Why Is My Lefse Rubbery?
It’s probably from the dough being overworked. By this I mean you may have over-kneaded it.
You can break down the gluten, but the Lefse becomes tough.
Do I Need To Use A Potato Ricer?
No, you do not have to use one. I do because it removes the potato lumps and makes them super fluffy. If your mixer does that, you are good to go. Lumps will make holes in your Lefse, and that’s not fun.
Can I Store My Lefse On The Counter?
Please remember that our Lefse does not have preservatives, so it must be stored in the refrigerator or freezer in air-tight bags with towels between each Lefse piece.
My Potato Lefse Recipe
Lefse Recipe
Ingredients
- 4 cups mashed potatoes
- 1/2 cup shortening
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups flour
Instructions
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Mix the mashed potatoes, shortening, sugar, salt, and flour. Knead until you have a good dough.
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Cut into sections, roll out thin, and cook on a greased (if needed) griddle until light brown, turning frequently to avoid scorching.
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After cooking each one, place them between a hand towel, to keep them from drying out.
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When cool, place in ziplock bags with the towels.
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To store them place the bags in the refrigerator (5 days) or freezer (six months).
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Serve with butter and sugar. Brown sugar is my favorite!
Final Word
I hope you try making my Norwegian Lefse recipe. It’s one of my favorite snacks, desserts, or breakfast items. Here’s the deal: I firmly believe we must learn how to make bread, biscuits, crackers, tortillas, Lefse, and pasta from scratch. We must learn to be more self-sufficient, which can start in the kitchen.
Please be prepared for the unexpected, bad times are coming, we all know it. May God bless this world, Linda
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