Lefse

Lefse is a traditional Norwegian flatbread, a cultural staple that dates back to the time of the Vikings. Originating in Norway, it is popular in many Scandinavian households, especially around the holiday season. This flatbread, often compared to a potato pancake, is enjoyed with both savory and sweet toppings and is made with a few simple ingredients, each having a long-standing place in culinary history.

A Brief History of Lefse

The humble potato was introduced to Norway in the mid-18th century, and shortly thereafter, it found its way into lefse recipes. Before potatoes, lefse was made using only wheat flour. Tomato-based flatbreads go even further back, with origins in Lefsekling, a thick bread variant. Today, lefse is a symbol of Norwegian heritage and is often made on special occasions, such as Christmas gatherings.

Ingredients

• Potatoes - 2 cups, peeled and cooked
• Butter - 1/4 cup
• Cream - 1/4 cup
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Wheat flour - 1 1/2 cups

Preparation

The journey to perfect lefse starts with preparing your potatoes. Choose a starchy variety such as Russets for the best texture. Begin by peeling and quartering them. Bring a pot of water to a boil, add a dash of salt, and let the potatoes cook until tender. This should take around 15-20 minutes. Use a cooking timer to help you keep track of the time efficiently.

Making the Dough

Once cooked, drain the potatoes well and allow them to dry slightly. Mash them thoroughly to remove any lumps; a ricer or food mill can help achieve a fine texture. While the potatoes are still warm, blend in the butter, cream, sugar, and salt. Mix until smooth.

Let this mixture cool, preferably overnight in the refrigerator, so the flavors meld and the dough becomes easier to work with.

Forming the Lefse

When ready to form the lefse, take the chilled potato mixture and work in the flour a little at a time until you have a workable dough. It should be dry enough to roll out but not dry and crumbly. Divide the dough into small, uniform balls, about 1 1/2 inches in diameter.

Cooking Process

Using a floured pastry cloth and rolling pin, roll each ball out into a very thin circle. Aim for a thickness of about 1/16 inch. Take your time; patience is key here to avoid tearing.

Heat a griddle or a specialized lefse grill to 450°F (232°C). Test the heat with a few sprinkles of water – they should "dance" on the surface. Place the rolled lefse onto the hot surface and watch closely. Cook until you see light brown spots, about 1-2 minutes per side.

Flip carefully with a turning stick or spatula, being gentle to avoid ripping the delicate dough. Once cooked on both sides, transfer to a clean towel and cover with another towel to keep them soft, repeating with the remaining dough balls.

Enjoying Lefse

Lefse can be enjoyed in many ways. Traditionally, it is served with butter and sugar or cinnamon sprinkled on top for a sweet treat. Rolled up, it becomes an easy-to-handle snack. For a savory option, try it wrapped around meats like spiced lamb or alongside hearty meals as a bread replacement.

Lefse can also serve as a at cultural celebrations or family gatherings and is a great conversation starter about Norwegian traditions. Whether passed down through generations or a new culinary adventure, lefse is a delicious testament to its cultural roots.