Delicious lefse/Norwegian potato flatbread made with mashed potato, cream, butter and flour.
Lefse/Norwegian Potato Flatbread
- 1 ⅓ cup Boiled mashed potato about 2-3 medium potatoes
- 1 tablespoon Butter
- 3 tablespoon Heavy Cream
- ½ teaspoon salt or to taste
- 1 ½ cup All purpose flour + extra flour for making the lefse
- Boil potatoes in a pressure cooker for about 25 minutes, once it is cooled down remove the skin
- and mash them using a potato ricer or hand and set aside.
- While warm add butter and cream and mix everything and set aside for about overnight in refrigerator.
- When you are ready to make the lefse, mix flour with potato-cream-butter-mixture and knead well to form a smooth dough
- Divide the dough into 12 equal rounds.
- Coat each dough rounds into flour and spread them into thin round of about 5 inch diameter.
- Heat skillet and transfer the spread dough into skillet carefully. Cook the one side until you see bubbles on the top,
- Flip the other side and cook for another minute. When lefse is done, you will see brown spots all over .
- Continue to make the lefse until you finish the entire dough. You will able to make 12 lefse from this recipe.
- Cover the lefse with a cloth while you are making the rest of it to prevent drying of the lefse.
- Once it is finished, roll spread each of them with butter, cinnamon and sugar and roll them into
- a long tube.
- I served with spicy curry.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.