Lost Flatbread? Norwegian Lefse | 1940s Recipe

This recorded livestream shows the fun of making this flatbread!

Join me as I show you how to make authentic Norwegian potato flatbread, also known as Lefse. I’m making this for the holidays to enjoy at home and give as gifts!

Lefse (Potato Flatbread) Recipe- Adapted from Julia Peterson Tufford's Original Scandinavian Recipes- 1940

5 large potatoes (I peeled, cut, and boiled 3 large potatoes, which equaled approximately 7 cups of potatoes).
1/2 cup heavy cream
3 tablespoons salted butter
1 teaspoon kosher salt
1/2 cup of flour or gluten-free flour mix for every cup of potatoes.

1. Peel, cut, and boil potatoes until soft. Then, run them through a potato ricer into a bowl.
2. While the potatoes are still warm, mix in butter, cream, and salt.
3. Add a half-cup of flour or gf flour mix for each cup of riced potatoes.
4. Form large balls out of the dough for rolling.
5. Roll out into circles on a floured board.
6. Heat an electric griddle to 400°F.
7. Use a spatula or lefse stick to transfer the rolled-out dough circles onto the heated griddle.
8. Bake until you see bubbles on the top, then flip using the stick or spatula.
9. Cook until golden brown on both sides. Then, move to a cutting board. Cut into fourths, serve with butter, cinnamon sugar, or other condiments. You may freeze the lefse for later use.

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