Norwegian Lefse

In my area of North Dakota, the heritage is mostly Norwegian and one of the Norwegian foods is "Lefse" pronounced "leff - sa". It's a tortilla-like <a href="/technique/482ZKJDV/bread">bread</a> made from potatoes and flour. It is most popular during the holidays and is almostcertain to be on the table at Thanksgiving and Christmas and is a huge attraction at fall bazaars and <a href="/technique/RNT367Z2/bake">bake</a> sales. Traditionally you put butter and sugar on it, but anything goes. I like to <a href="/technique/X75YQJ6B/wrap">wrap</a> cheese in it. I've seen peanut butter in it - my dad even has put a whole green onion on it with a little butter (that's where I draw the line).

Lefse making is an art passed down generation to generation. No one has the same recipe (some don't use a recipe) and everyone has a little different technique. And each batch may <a href="/technique/B52FHCF2/turn">turn</a> out different than the last.

Norwegian Lefse9 cups <a href="/technique/LYM2NCDW/mashed">mashed</a> potatoes1/3 cup cream1 1/4 cup butter1/4 cup sugar4 tsp. salt3/4 tsp. <a href="/technique/RNT367Z2/baking">baking</a> powder1/2 cup flour for each cup of potatoesI usually <a href="/technique/LYM2NCDW/mash">mash</a> the potatoes and then <a href="/technique/PPPKH5Q4/measure">measure</a> them. To ensure no lumps - put the potatoes through a "ricer". While fairly <a href="/technique/FVYNJCCW/warm">warm</a> <a href="/technique/7S3QCKWK/mix">mix</a> in the butter, <a href="/technique/R3P5MM3Z/cream">cream</a>, sugar. Let that mixture <a href="/technique/GZFHJC5K/cool">cool</a> in the fridge. Add the flour, <a href="/technique/DPSVTKVY/salt">salt</a>, <a href="/technique/HF7TLMS7/baking-powder">baking powder</a> and <a href="/technique/7S3QCKWK/mix">mix</a> withhands until a dough forms - similar to pie dough. <a href="/technique/LTNN8R88/roll">Roll</a> the dough into 2 logs

(approximately 3" dia.) and then <a href="/technique/XZBDDD5G/cut">cut</a> each log into pieces about 1" thick. Place those pieces on platter (separate layers with waxed paper). Place in the fridge to take out one at a time to <a href="/technique/LTNN8R88/roll">roll.</a> Use a pastry board and cloth, and a lefse roller (some just use a regular <a href="/technique/LTNN8R88/rolling">rolling</a> pin). <a href="/technique/LTNN8R88/roll">Roll</a> each piece out flat similar to a tortilla - except thinner. You will need to use a flat stick that has been shaved even flatter at one end to get under the lefse and <a href="/technique/TCL6N2Z7/flip">flip</a> it and flour underneath it to prevent sticking.

After it's as thin as you <a href="/technique/TPWNYF5L/can">can</a> get it without tearing, transfer to a lefse <a href="/technique/2V2PRWTZ/grill">grill</a> - usually a big round <a href="/technique/NZ2LK8CC/frying">frying</a> <a href="/technique/2V2PRWTZ/grill">grill</a> that <a href="/technique/TPWNYF5L/can">can</a> be used to <a href="/technique/NZ2LK8CC/fry">fry</a> anything. Must be very hot - mine goes up to 500 degrees. <a href="/technique/NZ2LK8CC/fry">Fry</a> on each side until little <a href="/technique/D434P8MH/brown">brown</a> spots appear. Transfer to a towel or pastry cloth and cover with another towel or two to <a href="/technique/GZFHJC5K/cool">cool.</a> Covering with towels will keep it from <a href="/technique/8J3RJ3MF/crisping">crisping</a> up.

From Marsha