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Norwegian Potato Flatbread (Lefse)
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
295 minutes
Chef John's Norwegian lefse: Tender potato flatbreads, perfect for any topping!
Ingredients:
  • 1 large russet potato
  • 1.5 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1 teaspoon white sugar
  • 0.25 cup heavy cream
  • 1 cup all-purpose flour, or as needed
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C and line an oven-safe skillet or baking pan with aluminum foil.
  • Using a sharp knife, pierce the potato skin all over and place it on the pan.
  • Roast in the preheated oven for about 1 hour until tender and easily pierced with a knife. Allow to cool slightly but still warm to the touch.
  • Transfer the potato flesh to a bowl. Mash until smooth using a spatula or a potato ricer. Mix in the butter until fully incorporated. Add the salt, sugar, and cream, mixing until smooth. Refrigerate covered until chilled, approximately 2 hours.
  • Gradually stir in the flour until the dough reaches a pliable consistency for hand-kneading. Add just enough flour for a soft, manageable dough that can be rolled thinly without breaking.
  • Chill the dough wrapped in plastic in the refrigerator for about 1 hour until firm.
  • Separate the dough into 8 equal portions. Dust each portion with flour and roll out thinly onto a generously floured kitchen towel, aiming for 1/8-inch thickness or even thinner.
  • Preheat a lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking lightly with a fork until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate, cover with a towel, and serve warm.

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