Lefse (lef-suh) is a Norwegian griddle bread, sort of a potatoey Scandinavian tortilla. Serve hot with butter and cinnamon-sugar or jam. Or just devour them plain. This recipe is enough for two or three–double or triple it for a crowd.

Lefse
makes 12

1 1/4 lbs. potatoes
1 T. butter
1/8 cup milk
1/2 tsp. salt
1 1/2 cups all-purpose flour
Oil for the griddle or skillet

Scrub, peel, and quarter potatoes. Put in a medium saucepan and add water to cover. Boil, covered, until tender. Drain and mash well. You should have about 2 cups. Add butter, milk and salt and combine well. Cool completely.
Mix in the flour to make a dough that is not sticky. In warm weather, it helps to chill the dough in the refrigerator at this point to make it easier to work.
Knead gently on a floured work surface and shape into a log. Divide the log into 12 equal pieces.

Roll each piece into a ball.

On a well-floured surface, roll a ball into a circle about 8 to 10 inches in diameter.

Transfer the round to a lightly oiled medium heat skillet and cook until the underneath is nicely browned, or freckled. It will also form air pockets and bubble up a bit. Flip and cook the other side until it also is browned. Roll out the next one while this one is cooking. Keep the board and the rolling pin well-floured. Wipe out excess flour from the skillet and re-oil as needed.

Serve warm or refrigerate well-wrapped to serve later. May also be frozen between layers of waxed paper. Unless you make a very large batch, however, I predict these won’t stick around very long.

****************

Go to our Flickr Group and post photos of your glittering triumphs and glorious failures.