Norwegian Potato Flatbread (Lefse) - Food Wishes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often less expensive.

Roast a potato in a 400 degree oven for about an hour until tender.

Let the potato cool until it's warm enough to handle.

Split the potato open and scoop the flesh into a bowl while it's still warm.

Mash the potato until smooth using a spatula.

Add a few chunks of butter and mix until incorporated.

Add salt, sugar, and a splash of heavy cream, mixing until smooth.

Cover the mixture with plastic wrap and chill in the fridge for a couple of hours.

After chilling, add about 2/3 of the all-purpose flour and mix.

Continue adding flour until the dough is soft but not too sticky.

Form the dough into a log and chill again until thoroughly chilled.

Roll out a ball of dough on a well-floured kitchen towel into a thin disc.

Transfer the rolled dough to a nonstick pan over medium-high heat.

Poke the dough with a fork to prevent bubbles.

Cook for 2-3 minutes on each side until golden brown blisters form.

Transfer cooked flatbread to a plate and repeat with remaining dough.

Spread with softened butter and sprinkle with sugar before rolling up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens