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Perfect Norwegian Lefse Potato Flatbread Recipe with Easy Rolling Trick

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A traditional Norwegian potato flatbread recipe featuring a simple rolling trick to prevent sticking and tearing, resulting in soft, buttery lefse perfect for gatherings and cozy meals.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and quartered
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 to 2 1/2 cups all-purpose flour

Instructions

  1. Place peeled and quartered potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are tender when pierced with a fork, about 20 minutes. Drain well.
  2. While still hot, mash the potatoes thoroughly using a ricer or potato masher until very smooth. Spread the mashed potatoes on a baking sheet or large plate to cool completely—let cool for at least 30 minutes.
  3. In a mixing bowl, combine softened butter, heavy cream, granulated sugar, and salt. Whisk until smooth and creamy.
  4. Add the cooled mashed potatoes to the butter mixture and stir gently until well incorporated.
  5. Gradually fold in 2 cups of all-purpose flour, mixing gently until a soft dough forms. Add more flour, up to 1/2 cup if needed, but be careful not to over-flour.
  6. Divide the dough into 12 equal portions and roll each into a smooth ball. Cover with a clean towel to keep moist.
  7. Lay a clean kitchen towel on your work surface and sprinkle with flour. Place one dough ball on the towel. Cover with another lightly floured towel.
  8. Using a rolling pin, gently roll the dough ball into a thin, even circle about 10-12 inches in diameter. The towels prevent sticking and help achieve even thickness without tearing.
  9. Heat your griddle or skillet to medium-high (about 400°F). Carefully peel back the top towel and slide the lefse onto the hot surface. Cook for about 1-2 minutes or until light brown spots appear. Flip and cook the other side for another 1-2 minutes. The lefse should be soft and pliable, not crispy.
  10. Transfer cooked lefse to a clean towel and cover to keep warm and moist. Repeat with remaining dough balls.

Notes

Use a potato ricer for the smoothest dough. Cool potatoes completely before mixing with flour to prevent gummy dough. Flour towels generously to prevent sticking. Roll gently and evenly using the towel rolling trick to avoid tearing. Maintain medium heat on the griddle to avoid burning. Keep cooked lefse covered with a clean towel to retain moisture and softness.

Nutrition

Keywords: lefse, Norwegian flatbread, potato flatbread, traditional lefse, easy lefse recipe, rolling trick, Scandinavian recipe, potato bread

Find it online: https://sweetstirring.com/perfect-norwegian-lefse-potato-flatbread-recipe-with-easy-rolling-trick-2/