The Washington Post

Lefse

Lefse 18.000

Goran Kosanovic for The Washington Post

Nov 21, 2016

This flat Norwegian skillet bread can serve as a dinner roll at the evening meal, as a wrap for sandwiches and even as breakfast or dessert, when warmed and slathered with butter and jam.

The recipe can be halved easily. It calls for melted butter, but if the cooked potatoes are still quite warm, you can mix in butter that's chilled. We also found it helpful to trace the size of the round you'd like to use on a sheet of parchment paper, and use that as a template for making same-size lefse -- but don't worry about getting the shape perfectly round.

Make Ahead: The potato mixture needs to be refrigerated overnight (and up to 2 days). Make the dough just before you cook it. The lefse are best served fresh and warm, but they can be wrapped between layers of plastic wrap and refrigerated for a few days or frozen for longer-term storage.


Servings:
18 - 36

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 18-36 servings; makes 12-inch or 7-inch pieces

Ingredients
  • 4 cups peeled, cooked potatoes, cut into chunks (from about 3 pounds total)
  • 8 tablespoons (1 stick) unsalted butter, melted (see headnote)
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 2 to 2 1/2 cups flour, plus more for dusting and rolling

Directions

Use a potato ricer to break down the cooked potatoes, then place them in a mixing bowl.

Add the butter, cream and salt; use your clean hands to knead the mixture (in the bowl) until it is well incorporated and lump-free; it will look and feel like firm mashed potatoes. Cover and refrigerate overnight.

The next day, combine the potato mixture with flour, adding 1/2 cup of the latter at a time, kneading (in the bowl) the crumbly mixture into a dough that is firm and not sticky at all. Use your hands to form 36 golf ball-size balls (for 7-inch lefse) or 18 larger balls (for 12-inchers).

Dust a work surface and rolling pin with flour. Working with one at a time, flatten each ball of dough into a disk on the work surface, then roll it out to a round that is the desired size (mentioned above). Use a dry pastry brush to brush off any extra flour on the lefse round. You should see small bits of potato in the dough. Re-flour the rolling pin, as needed.

Heat a dry griddle or large skillet over medium to medium-low heat (at 4 out of a possible 10 on an induction burner). Once it's hot, add 1 round of dough at a time (or a few, depending on the size of your cooking surface); cook for 1 1/2 to 2 minutes on the first side, until the lefse bubbles on top and browns in spots underneath; turn over and cook for about 2 minutes on the second side, until more brown spots form underneath and the lefse is fragrant. Transfer to a clean dish towel and cover to keep warm. Repeat to use all the dough.


Recipe Source

Adapted from Richmond resident Marissa Hermanson Moomaw.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per piece (based on 36): 80


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 35mg 1%

Total Carbohydrates: 12g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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