Potato Flatbread Kartofluflatbrauth Recipes

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NORWEGIAN POTATO FLATBREAD (LEFSE)



Norwegian Potato Flatbread (Lefse) image

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

Categories     Bread     Quick Bread Recipes

Time 4h55m

Yield 8

Number Of Ingredients 6

1 large russet potato
1 ½ tablespoons unsalted butter
1 teaspoon salt, or to taste
1 teaspoon white sugar
¼ cup heavy cream
1 cup all-purpose flour, or as needed

Steps:

  • 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

LEFSE - SCANDINAVIAN POTATO FLATBREAD



Lefse - Scandinavian Potato Flatbread image

The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Quick Breads

Time 25m

Yield 12 lefse

Number Of Ingredients 6

3 cups potatoes, cooked and mashed with
2 tablespoons milk
1/2 teaspoon salt
3 tablespoons butter
1/2 teaspoon baking powder
1 cup flour (amount is approximate)

Steps:

  • When potatoes are cool enough to handle, add salt and butter; mash.
  • Chill.
  • Mix baking powder with a small amount of flour and add to potatoes.
  • Add enough flour so that the dough can be rolled very thinly on a floured board.
  • Roll only a small portion at a time.
  • Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.

Nutrition Facts : Calories 94, Fat 3.1, SaturatedFat 1.9, Cholesterol 8, Sodium 136.2, Carbohydrate 14.7, Fiber 1.1, Sugar 0.3, Protein 1.9

POTATO FLATBREAD (KARTOFLUFLATBRAUTH)



Potato Flatbread (Kartofluflatbrauth) image

Make and share this Potato Flatbread (Kartofluflatbrauth) recipe from Food.com.

Provided by Charlotte J

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 2

1 lb potato, cooked
1/2 lb rye flour

Steps:

  • Peel and mash potatoes.
  • When cool, knead rye flour into them.
  • How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands.
  • With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame.
  • Pile up and cover with a damp cloth to keep soft.
  • Serve warm or cold with butter and cheese and cold cuts.

Nutrition Facts : Calories 190.3, Fat 0.6, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 41.8, Fiber 6.1, Sugar 1, Protein 5.6

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Top Asked Questions

What is potpotato flatbread?
Potato Flatbread may sound all-American, but actually, there is a variation of this dish found in many different countries. In Ireland, they call them potato farls, though they look different. In Slovakia, they're lokše, and in Norway, they call them lefse.
Can you make flatbread with sweet potato and salt?
This technique works great with other flours that are lower in gluten as well, like spelt, einkorn, and whole wheat. We made this flatbread by combining flour, salt, and hot mashed sweet potatoes. There is enough moisture in the sweet potato that additional water is not needed.
How long do you cook potato flatbread for?
Roll it out thin. Cook on medium to high heat on a dry frying pan for about 2 minutes (1 minute per side) or until done. Best served right away while still warm. This potato flatbread can be made with leftover potato mash as well as freshly made mash.
How to make the perfect flatbread?
In a bowl, combine the flour, salt, and baking powder. Add the butter and combine well Pro tip - rub the butter into the flour nicely, this will give a nice flaky flatbread. Then, add milk and combine until you have a soft dough. Add more water or flour as necessary to make a soft dough.

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