A soft flatbread from Norway, Lefse is a must during the winter holidays! This delicious potato bread is similar in texture to a crêpe or tortilla but tastes slightly salty and buttery with potato flavors throughout! Served on their own or with an assortment of toppings, this lefse recipe is easy to follow and will give you perfect flatbreads every single time.
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Sometimes referred to as a Norwegian pancake, lefse is a traditional Norwegian flatbread made out of mashed potatoes and a few kitchen staples. It can be enjoyed in many different ways throughout the day, from breakfast to dessert. It’s a very budget-friendly recipe and does not require any yeast, so it’s perfect for days when you’re running low on groceries. There’s always a potato or two hanging around the kitchen.
You will love the simplicity and versatility of this recipe. Whether you are serving these lefse warm or cooled, I guarantee they will be eaten in a flash. For another Norwegian treat, try my rosette cookies.
What You Need to Make This Recipe
Potatoes — use russet potatoes as they have high starch and low moisture content. New potatoes or red potatoes will lead to a more wet batter, making it difficult to knead.
Butter — use unsalted butter as there is already salt added in the recipe. Salted butter has different amounts of salt across different brands.
Heavy cream — the high-fat content of the heavy cream gives you the elasticity needed to roll the dough out without tearing it.
Flour — simple all-purpose flour is ideal for this lefse recipe.
How to Make Lefse
1. Cook the potatoes and press the potatoes through a ricer into a large bowl. Stir in butter, cream, and salt then chill. Once chilled, add the flour.
2. Stir the flour into the mashed potato mixture until well combined.
3. On a lightly floured surface, knead the dough until smooth, about 1 minute.
4. Roll the dough into a 16-inch long rope.
5. Cut the dough into 16 (1-inch) portions.
6. Shape each cut piece into a dough ball.
7. On a heavily floured surface, roll each of the dough balls into a 6-inch circle.
8. Heat a 10-inch cast-iron skillet or griddle over medium heat and add the dough, one at a time, and cook until speckled golden brown.
Pro Tips for Making This Recipe
- Avoid adding too much flour to your dough by measuring your flour correctly! Adding too much flour to the recipe is one of the most common mistakes and will make your lefse potato flatbread dense. The best way to measure flour is by using a digital kitchen scale.
- You can keep the potato flatbreads warm by covering them with a tea towel or placing them in a sheet pan in a 170F oven.
- If you have leftover mashed potatoes from the holidays, you can repurpose them with this lefse recipe. Simply use 2 cups of mashed potatoes and skip adding the butter, cream, and salt as the mashed potatoes should already have those added.
- I prefer using a ricer over a masher when preparing the potatoes, as a potato ricer yields fluffier, lump-free potatoes.
- To help with the timing of cooking and rolling, place one rolled dough in the skillet, then immediately begin rolling the next ball. Flip and continue cooking. Remove the lefse from the skillet. Add the next rolled dough, and continue.
Frequently Asked Questions
What do you eat this with?
Enjoy this lefse recipe on its own with some butter spread in the middle. You can also spread some jam or sprinkle cinnamon sugar onto the lefse as a sweeter dessert option. You can also turn this into a delicious savory meal by pairing it with ham and cheese, smoked salmon, or using it like you would a tortilla.
What does this flatbread taste like?
Your lefse should taste slightly salty and buttery and like potatoes. It should practically melt in your mouth and shouldn’t have a taste of flour.
Why is my flatbread rubbery?
The main culprits of rubbery lefse are adding too much flour or over-kneading the dough. Overworking the dough will make your lefse very tough.
How do I store these?
Store leftover lefse in an airtight container or zip-top bag to prevent them from drying out. They last for up to 5 days in the refrigerator. Feel free to enjoy them straight from the fridge or reheated.
Is this freezer-friendly?
You can definitely freeze this lefse recipe. I recommend layering each piece of lefse with a piece of parchment paper in between so they do not stick together. You can pull them out as needed this way. Place them in a freezer-safe bag, and when ready to enjoy, thaw them overnight in the fridge.
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5 from 12 votes
Lefse
Light and delicious, this Lefse recipe comes together easily with only a few simple ingredients. This holiday classic is perfect for any meal of the day.
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Course bread
Cuisine Norwegian
Prep Time 25 minutes minutes
Cook Time 8 minutes minutes
Chill Time 2 hours hours
Total Time 2 hours hours 33 minutes minutes
Servings 16 servings
Calories 89kcal
Author John Kanell
Equipment
Potato ricer
Pan
Ingredients
- 1 pound russet potatoes peeled and cubed (450g)
- 1½ teaspoons salt divided
- ¼ cup unsalted butter softened and cubed (57g)
- ¼ cup heavy cream (60mL)
- 1 cup all-purpose flour (120g)
Instructions
In a medium saucepan, add the potatoes, 1 teaspoon salt, and enough water to cover them by 1-inch. Set over medium-high heat and bring to a boil. Reduce the heat to medium, and continue cooking until fork-tender, about 12 to 15 minutes. Drain well.
Immediately press the hot potatoes through a ricer and into a large bowl. (if you don’t have a ricer, press the potatoes through a colander or sieve.) Stir in the butter until just melted and combined. Stir in the cream and the remaining 1/2 teaspoon salt until fully combined. Cover and refrigerate until chilled, or up to 3 days.
To the chilled mashed potatoes, stir in the flour until well combined. On a lightly floured surface, knead the dough until smooth, about 1 minute. Roll into a 16-inch long rope, cut into 16 (1-inch) portions, and shape each portion into a ball. Cover with a kitchen towel to prevent them from drying out.
Heat a 10-inch cast-iron skillet or griddle over medium heat. On a heavily floured surface, working with one dough ball at a time, roll the ball into a 6-inch circle. Carefully transfer to the skillet. Cook, turning once, until speckled golden brown, about 30 to 45 seconds per side. Repeat with the remaining dough balls, lightly coating the pan with cooking spray and wiping the skillet clean, as needed.
Notes
- Avoid adding too much flour to your dough by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake and will make your lefse potato flatbread dense. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- You can keep the potato flatbreads warm by covering them with a tea towel or placing them in a sheet pan in a 170F oven.
- If you have leftover mashed potatoes from the holidays, you can repurpose them with this lefse recipe. Simply use 2 cups of mashed potatoes and skip adding the butter, cream, and salt as the mashed potatoes should already have those added.
- I prefer using a ricer over a masher when preparing the potatoes, as a potato ricer yields fluffier, lump-free potatoes.
- To help with the timing of cooking and rolling, place one rolled dough in the skillet, then immediately begin rolling the next ball. Flip and continue cooking. Remove lefse from skillet. Add the next rolled dough, and continue.
Nutrition
Calories: 89kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 221mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
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