We’re Danish and American, and while many of our recipes put a Danish spin on baked goods, we also enjoy exploring other Scandinavian dishes. Lately we’ve been branching out with recipes like köttbullar (Swedish meatballs) and hjertevafler (Norwegian heart-shaped waffles). Recipes from neighboring countries feel different from Danish fare yet still carry that same homemade comfort.
Today’s recipe is for a Norwegian potato flatbread called lefse. There are many regional and family variations—some recipes include potato, others do not—but all are delicious. In Norway, lefse is often enjoyed with cinnamon-sugar butter or brunost (brown cheese). We love it simply with butter and jam, which works on almost everything.
Making lefse is straightforward. Boil potatoes in salted water until tender, then mash or pass them through a ricer until smooth. Stir in melted butter and half-and-half, chill the mixture for a few hours, then work in flour to form a dough. Divide the dough into portions, roll each piece thin, and cook on a lightly oiled or buttered pan over medium-low heat until speckled and cooked through. Serve warm with your favorite toppings—try sweet or savory options and have fun experimenting.
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Lefse (Norwegian Potato Flatbread)
IMPORTANT NOTE:
We bake using a digital scale and the metric system (grams and milliliters) for accuracy. Cup measurements are approximate. Our testing uses a convection (fan) oven.
Ingredients
- 1.2 kg (2.6lbs) potatoes (about 5 large)
- 57 grams (4 tbsp) unsalted butter, melted
- Salt to taste
- 80 ml (1/3 cup) half and half
- 185 grams (1 1/4 cups) flour
Instructions
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Peel, rinse, and cube the potatoes. Boil until tender in heavily salted water.
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Drain and let the potatoes cool about 5 minutes. Pass them through a ricer into a large bowl.
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If you prefer, mash with a masher—just remove as many lumps as possible for a smooth texture.
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Add melted butter and half-and-half to the potatoes. Chill the mixture in the fridge for at least 3 hours.
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When chilled, knead in the flour to form a dough. Add salt to taste—remember the potatoes were boiled in heavily salted water. If the dough is crumbly or sticky, add a bit more flour until it holds together.
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Divide the dough into 16 equal pieces.
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Preheat a pan over medium-low heat.
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Shape each piece into a round disk before rolling.
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Roll each disk to about 1/8 inch thickness for the best texture.
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Lightly oil or butter the pan and place the flatbread on it.
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Cook a few minutes per side until brown speckles appear and the flour tastes cooked through.
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Repeat with the remaining dough. Serve warm with butter and jam or try savory toppings for a different take.
