Lefse is a Norwegian flatbread made using potatoes. This Lefse recipe is very simple and makes 8 large lefse or 16 smaller ones.
Makes: 8 large lefse
  • 500 g (1 lb) peeled starchy or all-purpose potatoes
  • 150 g (5 oz) plain (AP) flour
  • 60 g (2 oz) butter
  • 60 ml (¼ cup) double (heavy) cream
  • ½ tsp salt
  1. Boil the potatoes until tender then drain. Mash or pass through a potato ricer.
  2. Add the butter and mix well. Add the salt and cream and mix thoroughly.
  3. Place in a container, cover and place in the 'fridge overnight to chill the dough.
  4. Add the flour to the chilled dough and mix well to incorporate the flour.
  5. Knead for 2 minutes then divide the dough into 8 pieces. Roll each piece into a ball.
  6. Dust a surface with flour and press out a ball of dough into a disc. Roll the dough out carefully into a circle about 25-30 cm (10-12") in diameter, reflouring the surface when necessary.
  7. Use a rolling pin to transfer the disc to a medium hot pan and cook for about 1-1½ minutes.
  8. Flip the lefse over and cook until brown spots are evident on the underside.
  9. Transfer to a plate. Roll out and cook the remaining discs.
The key to handling the dough is to keep it chilled and keep the work surface and rolling pin well floured when rolling it out. That way the dough doesn't stick.

A long spatula like that shown in the video is excellent for turning the lefse over whilst cooking. Failing that you can flip them like pancakes!

They store well in the fridge and can be frozen too. If you do freeze them it is best to separate the lefse with plastic film or greaseproof paper.

You can eat these with pretty much anything: Butter, sugar, jam, peanut butter, cold meat, cheese, smoked salmon or my favourite... Marmite!