NORWEGIAN POTATO FLATBREAD (LEFSE)
This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Number Of Ingredients 6
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
BASIC LEFSE: NORWEGIAN POTATO FLATBREAD
- Gather the ingredients.
- Preheat the oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop them into 1-inch pieces.
- In a stockpot, bring water to a boil and add the potatoes. Boil them until they are fork-tender, about 15 to 20 minutes.
- Drain the boiled potatoes well. Place them on a baking sheet lined with parchment paper and bring them into the hot oven for 15 minutes to dry them further.
- Remove the potatoes from the oven and pass them through a ricer . You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
- Mix in the heavy cream, butter, sugar, and salt.
- Mix well and place the potato dough in the refrigerator, covered, to chill overnight.
- Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. Use a pastry blender to cut the flour into the chilled potatoes, or vigorously knead the flour in until you have a smooth dough.
- With the help of an ice cream scoop, divide the dough into 16 to 20 biscuit-sized balls.
- Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 12-inch circle, dusting with more flour as needed.
- Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula. Transfer it quickly to the griddle.
- Cook the lefse on the griddle until brown spots begin to appear.
- Flip and cook the other side.
- Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining dough balls until you've used all of the dough.
- Serve the lefse smeared with butter to taste and a sprinkle or two of sugar.
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 235 mg, Sugar 3 g, Fat 5 g, ServingSize 16 to 20 pieces, UnsaturatedFat 0 g
NORWEGIAN POTATO LEFSA
- Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
- In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
- Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
- Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
- Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 133.4 g, Cholesterol 50.9 mg, Fat 18.1 g, Fiber 12.2 g, Protein 16.6 g, SaturatedFat 10.9 g, Sodium 989.4 mg, Sugar 5.5 g
MOM'S NORWEGIAN POTATO LEFSA
- Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
- Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
- Cut into one-fourths, for serving.
NORWEGIAN POTATO LEFSE
A traditional holiday bread that looks like a tortilla. It's made with mashed potatoes and is usually filled with cranberry relish or a preserve. I've not yet made this recipe, however it looks very authentic. Found it on allrecipes.com
Provided by Galley Wench
Yield 8 serving(s)
Number Of Ingredients 6
- Peel and cook potatoes in large pot of water.
- Drain and mash.
- In large bowl combine 8 cups mashed potatoes, cream, butter, salt and sugar.
- Cover potatoes and refrigerate overnight.
- Next Morning:.
- Mix flour into the mash potato mixture.
- Roll the mixture into 2 - 2 1/2 inch (approx.) balls.
- Place on plate and refrigerate to keep cold.
- Taking one ball out of the refrigerator at a time, roll dough on a floured board using a a rolling pin covered with cotton, until very thin (like a tortilla).
- Preheat griddle, iron skillet, or Lefse pan until very hot, reduce heat slightly.
- Cook each piece on the griddle until light brown.
- Remove to kitchen towel, cover to keep warm.
- Stack lefse on each other to keep moist.
- Serve with cranberry relish, preserves, or some like it with just butter with sugar sprinkled on it.
Nutrition Facts : Calories 573.7, Fat 20.3, SaturatedFat 12.2, Cholesterol 58.9, Sodium 733, Carbohydrate 86.5, Fiber 4.8, Sugar 4.9, Protein 10.9
INSTANT POTATO NORWEGIAN LEFSE
This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.
Provided by LDSMom128
Yield 6-8 serving(s)
Number Of Ingredients 7
- In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
- When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
- Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
- Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.
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