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Perfect Norwegian Lefse Potato Flatbread Recipe with Easy Rolling Trick

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A traditional Norwegian potato flatbread made from starchy potatoes, flour, and butter, featuring a simple rolling trick for perfect thin rounds. Soft, tender, and buttery, this lefse is a nostalgic and comforting treat.

Ingredients

Scale
  • 3 pounds (about 1.4 kg) starchy potatoes like Russets, peeled and boiled
  • 4 tablespoons (about 57 g) unsalted butter, softened
  • ½ cup (120 ml) heavy cream (or whole milk as substitute)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1½ to 2 cups (180–240 g) all-purpose flour, plus extra for dusting
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Peel and cube 3 pounds (1.4 kg) of Russet potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for about 20 minutes or until tender when pierced with a fork. Drain well, then return to the pot and let steam dry for 2-3 minutes to remove excess moisture.
  2. Using a ricer or potato masher, mash the potatoes until completely smooth.
  3. Transfer mashed potatoes to a large bowl. Add 4 tablespoons (57 g) softened unsalted butter, ½ cup (120 ml) heavy cream, 1 tablespoon sugar, 1 teaspoon salt, and ½ teaspoon cinnamon if using. Stir gently to combine.
  4. Sprinkle in 1½ cups (180 g) of all-purpose flour little by little, folding it into the potato mixture. The dough should be soft but not sticky—add up to ½ cup (60 g) more flour as needed.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Dust your pastry cloth or silicone mat generously with flour. Lightly flour your rolling pin.
  7. Divide the chilled dough into 12 equal portions (about 3 ounces or 85 g each). Roll each portion into a smooth ball and flatten slightly. Roll gently from the center outward, rotating the dough frequently to keep it round, aiming for thin, roughly 8-inch (20 cm) rounds.
  8. Heat your griddle or skillet over medium heat (about 375°F/190°C). Carefully transfer the rolled lefse using a floured spatula. Cook for about 45 seconds to 1 minute on each side, until light golden spots appear. Flip gently to avoid tearing.
  9. Transfer cooked lefse to a clean kitchen towel and cover to keep warm and soft. Repeat with remaining dough balls.

Notes

Ensure potatoes are steamed dry after boiling to avoid sticky dough. Dust rolling surface and rolling pin lightly with flour to prevent sticking but avoid over-flouring. Roll dough thinly and rotate frequently for even thickness. Cook on medium heat to prevent burning. Keep cooked lefse covered with a towel to retain softness. Dough can be refrigerated up to 24 hours before rolling.

Nutrition

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

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