Thin, soft flatbread made from potatoes, flour, and butter, rolled paper-thin and cooked on a griddle. Served with butter and sugar or as a wrap.
Ingredients
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1kg potatoes, boiled and riced
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60g butter, melted
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120ml cream
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1 tsp salt
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1 tsp sugar
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250g flour
Instructions
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1
Boil potatoes until tender, drain well, and rice them. Mix with melted butter, cream, salt, and sugar while still warm. Cool completely.
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2
Add flour gradually, mixing until a soft dough forms. Do not overwork.
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3
Divide dough into golf-ball portions. Roll each paper-thin on a floured surface using a grooved rolling pin.
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4
Cook on a dry, hot griddle for about 30 seconds per side until light brown spots appear. Stack and cover with a towel to keep soft.
Did You Know?
Lefse-making is a social tradition where families gather to make hundreds of rounds before Christmas, storing them for the holiday season.