Lefse

Lefse is a traditional Norwegian potato flat bread. It was used to store potatoes long term. It is consumed both as a sweet and savory! It is traditionally served with cinnamon sugar and rolled into a tube. It can also be used as a flatbread for traditional sandwiches like smoked salmon or cured ham and cheese. As Norwegian immigrants moved to the United States and Canada, making lefse has become a holiday tradition for Christmas and Easter family celebrations of this cultural background.

• 2.5lbs of potatoes
• 1 stick of butter
• 0.5 cup heavy cream
• 1 tsp salt
• 1 cup flour

Peel potatoes and boil until cooked. While hot, mash or rice potatoes with butter until butter is melted. Cool and place in fridge overnight. Add salt and flour. Knead until dough is formed. Separate out into an even amount of dough (roughly 8 balls) and roll into balls. Roll out with rolling pin until dough is quite thin, roughly 2mm. Cook on dry, non-stick griddle until brown spots form. Flip and cook on the other side.

Eat with butter, honey or your favorite jam as a snack or with a meal. Flat, folded or rolled in a log, you decide how you enjoy this delicious flatbread!