Norwegian Lefse: A Taste of Heritage

The aroma of potatoes always brings me back to my grandmother’s kitchen. She emigrated from Norway and Lefse was a staple at every holiday gathering. I remember watching, mesmerized, as she coaxed the impossibly thin dough across her special rolling pin and onto the hot griddle. The soft, slightly sweet scent filled the air, promising comfort and connection to a heritage I was just beginning to understand. To me, Lefse is more than just fried potato bread; it’s a warm hug from my ancestors.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus 4 hours chilling)
• Servings: 20 lefse
• Yield: 20 lefse
• Dietary Type: Vegetarian

Ingredients

• 5 cups hot mashed potatoes (no milk, margarine, or salt added)
• 1/4 cup shortening
• 2 tablespoons milk
• 1 1/2 teaspoons salt
• 2 cups all-purpose flour, plus more for dusting

Equipment Needed

• Large mixing bowl
• Plastic wrap
• Floured surface
• Stockinet-covered rolling pin or lefse rolling pin
• Spatula
• Un-greased griddle or lefse baker
• Towels
• Plastic wrap

Instructions

1. In a large mixing bowl, combine the hot mashed potatoes, shortening, milk, and salt. Beat the mixture thoroughly until all lumps have disappeared, creating a smooth and uniform consistency. It’s crucial to use hot potatoes, as the residual heat aids in incorporating the shortening and ensures a cohesive dough.

2. Cover the potato mixture with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight. This chilling period is essential as it allows the dough to firm up, making it much easier to handle and roll out later. A well-chilled dough will also result in a more tender Lefse.

3. Once the potato mixture is thoroughly chilled, turn it out onto a generously floured surface. Knead in the flour until a soft dough forms. Be careful not to overwork the dough; the goal is to incorporate the flour without developing too much gluten. The dough will be soft, and a slightly sticky consistency is perfectly normal.

4. Divide the dough into 20 equal parts. Shape each portion into a small ball. For optimal results and ease of handling, work with only 4 or 5 balls at a time, keeping the remaining balls covered and refrigerated until needed. This prevents the dough from drying out and becoming difficult to roll.

5. On a heavily floured board, shape each ball into a flattened round. Using a stockinet-covered rolling pin or a specialized Lefse rolling pin, roll each round as thinly as possible into a 10 to 12-inch circle. The thinner the Lefse, the more delicate and enjoyable the final product. Don’t be afraid to use plenty of flour to prevent sticking.

6. While rolling, periodically lift the dough with a spatula to ensure it is not sticking to the surface. Add more flour as needed. This step is crucial to prevent tearing and ensure that the Lefse can be easily transferred to the hot griddle.

7. Heat an un-greased griddle or Lefse baker to 400°F (200°C). This temperature is ideal for achieving a balance between browning and maintaining the Lefse‘s soft texture.

8. Cook each Lefse on the hot griddle until blisters form and brown spots appear on the bottom, approximately 1 minute on each side. It is imperative not to overcook the Lefse; it should remain soft and pliable, not crisp. Overcooking will result in a dry and brittle final product.

9. As each Lefse is cooked, stack them between two towels to prevent them from drying out. The towels will help to trap moisture and maintain the Lefse‘s soft texture.

10. Once all the Lefse are cooked, wrap the stack tightly in plastic wrap. They can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Proper wrapping is crucial to prevent the Lefse from drying out or absorbing unwanted flavors in the refrigerator or freezer.

Expert Tips & Tricks

• The type of potato matters! Russet potatoes work best due to their high starch content, which helps bind the dough.
• Don’t skip the chilling step. It’s essential for the dough to relax and become easier to handle.
• If your dough is too sticky, don’t be afraid to add more flour, but do so gradually to avoid making the Lefse tough.
• A Lefse stick, or spatula, can be a great help when transferring the thin Lefse from the board to the griddle.
• To prevent sticking, try rolling the dough between two sheets of parchment paper, especially if you don’t have a stockinet-covered rolling pin.
• For a slightly sweeter Lefse, add a teaspoon of sugar to the mashed potatoes before mixing.
• If your Lefse is browning too quickly, reduce the heat on the griddle slightly.

Serving & Storage Suggestions

Traditionally, Lefse is served warm or cold, plain, or spread with butter. A classic topping is a sprinkle of brown sugar. To serve, fold each circle into quarters or roll it up. Lefse is also delicious spread with cinnamon sugar, jam, or even savory fillings like cream cheese and smoked salmon.

Store cooked Lefse wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To freeze, wrap individual Lefse in plastic wrap and then place them in a freezer bag. They can be frozen for up to 1 month. To reheat, microwave briefly or warm in a dry skillet.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	3g	4%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	300mg	13%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	1g
Protein	2g	4%

Variations & Substitutions

• Gluten-Free Lefse: Substitute all-purpose flour with a gluten-free blend. You may need to add a binder like xanthan gum to improve the dough’s structure.
• Dairy-Free Lefse: Use a dairy-free milk alternative like almond milk or soy milk in place of regular milk. Ensure the shortening is also dairy-free.
• Sweet Potato Lefse: Replace half of the mashed potatoes with mashed sweet potato for a slightly sweeter and more colorful Lefse.
• Savory Lefse: Add herbs like rosemary or thyme to the potato mixture for a savory twist.

FAQs (Frequently Asked Questions)

Q: Why is my Lefse dough sticky?
A: Lefse dough is naturally a bit sticky. Make sure you are using plenty of flour on your rolling surface and rolling pin. Also, avoid overworking the dough.

Q: Can I make Lefse ahead of time?
A: Yes, you can make Lefse a day or two in advance. Store it wrapped tightly in plastic wrap in the refrigerator.

Q: How do I prevent my Lefse from drying out?
A: The key is to stack the cooked Lefse between towels immediately after cooking and then wrap them tightly in plastic wrap once they have cooled slightly.

Q: My Lefse is tearing when I try to roll it out. What am I doing wrong?
A: This is likely due to the dough not being chilled enough or not using enough flour. Make sure the dough is well-chilled and that you are using a generous amount of flour on your rolling surface.

Q: What’s the best way to reheat Lefse?
A: You can reheat Lefse in the microwave for a few seconds or in a dry skillet over medium heat until warmed through.

Final Thoughts

I hope this recipe inspires you to try making your own Lefse! It’s a labor of love, but the results are well worth the effort. Sharing this traditional Norwegian bread is a wonderful way to connect with your heritage or simply enjoy a unique and delicious treat. Feel free to experiment with different toppings and fillings to create your own signature Lefse. Don’t hesitate to share your creations and feedback – I’d love to hear about your Lefse adventures!