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Lefse/Norwegian Potato Flatbread

Lefse/Norwegian Potato flatbread made with potato, cream, butter.
Prep Time35 mins
Cook Time12 mins
Overnight refrigeration12 hrs
Total Time12 hrs 47 mins
Course: Main Course
Cuisine: Norwegian
Keyword: Lefse
Servings: 6 serving
Calories: 183kcal

Ingredients

  • 1  ⅓ cup  Boiled mashed potato   about 2-3 medium potatoes
  • 1 tablespoon Butter
  • 3 tablespoon  Heavy Cream
  • 1/2   teaspoon salt or to taste
  • 1 1/2   cup All purpose flour + extra flour for making the lefse

Instructions

  • 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.

Notes

You can serve lefse with jam of your choice. 

 

Nutrition

Calories: 183kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 219mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 3mg
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