Norwegian Potato Flatbread

Ingredients

• 1.5 lb russet potatoes
• 1.5 cups all-purpose flour, plus more for dusting
• 3 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat. Peel 1.5 lb russet potatoes using a vegetable peeler, then cut them into 2-inch chunks. Add potatoes to the boiling water and cook until completely tender and a fork passes through the center with no resistance, about 12-15 minutes.

2. 2

   Drain the potatoes in a colander and return them to the warm pot. Mash them thoroughly with a potato masher until completely smooth — no lumps. Let cool for 5 minutes.

3. 3

   Add 1.5 cups all-purpose flour, 3 tablespoons melted butter, 1 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper to the mashed potatoes. Mix gently with your hands until a soft dough forms — it should feel like warm playdough, soft but not sticky. If the dough feels too wet, sprinkle in a bit more flour, 1 tablespoon at a time.

4. 4

   Divide the dough into 8 equal portions. Shape each one into a ball and flatten slightly into a thick disk about 1/2 inch thick.

5. 5

   Set a 12-inch cast iron skillet or griddle over medium heat. Let it preheat for 2 minutes until a drop of water sizzles gently on contact. The skillet should be hot but not smoking — you want medium, not medium-high, so the outsides don't brown too fast while the insides stay doughy.

6. 6

   Working with one dough disk at a time, place it on a generously floured work surface. Using a rolling pin, roll it out to a thin, even round about 1/8 inch thick and 8-9 inches across — it should be thin enough to see your hand through it. Dust off any excess flour with a pastry brush or the back of your hand.

7. 7

   Carefully transfer the rolled lefse to the hot skillet. Cook for 30-40 seconds until the bottom surface shows light golden spots and is set enough to flip. Flip it over and cook the other side for another 30-40 seconds — you're looking for light, even browning on both sides, not dark spots. The lefse should still be soft and pliable, not crispy.

8. 8

   Transfer the finished lefse to a kitchen towel and fold the towel over it to keep it warm and soft. Repeat steps 6-7 with the remaining dough disks, rolling and cooking one at a time.

9. 9

   Stack the warm lefse on a serving plate, keeping them wrapped in the kitchen towel to maintain softness. Serve immediately with butter, jam, cinnamon sugar, or savory fillings like cured meats and cheese. Lefse is best eaten warm and fresh, though it can be reheated gently over medium heat for 5 seconds per side if needed.

Tools you’ll need

• large pot
• colander
• potato masher
• measuring cups and spoons
• 12-inch cast iron skillet or griddle
• rolling pin
• pastry brush or kitchen towel
• kitchen towel

More recipes like this

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min

• 

  Creamy Mushroom Barley Soup

  45 min