Lefsenorwegian Flat Bread
Norwegian flatbread made from mashed potatoes and flour, offering a tender, slightly crispy texture with a savory flavor. Perfect for breakfast or snack, suits all ages.
Ingredients
Instructions
- Cook and mash potatoes as you would to serve, with milk and butter.
- Cool the mashed potatoes.
- Mix the cooled mashed potatoes with sufficient flour to make a workable dough.
- Roll about 1/4 cup of the mixture thinly to about the size of a pie crust.
- Fry the rolled flatbread on a dry grill until golden brown on both sides.
Tips & Substitutions
For a richer flavor, consider adding herbs like dill or chives to the dough. If you're short on time, leftover mashed potatoes work perfectly for this recipe. You can also substitute part of the flour with whole wheat flour for added texture and nutrition. Make sure the potatoes are completely cooled before mixing to avoid a sticky dough.
Serving Suggestions
Serve Lefse warm with a spread of butter or your favorite jam for a delightful breakfast or snack. They also pair beautifully with savory dishes, such as grilled meats or soups. For a tasty twist, try using them as wraps filled with ingredients like roasted vegetables or even dog liver biscuits for a fun treat.
Storage & Reheating
Store any leftover flatbread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the flatbreads between layers of parchment paper in a freezer bag. To reheat, simply warm them on a dry skillet over medium heat until heated through, about 1-2 minutes per side.
Nutrition & Diet Analysis (per serving)
Each serving of Lefsenorwegian Flat Bread contains roughly 11 calories, with 0g protein, 2g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant mashed potatoes instead of fresh?
While fresh mashed potatoes yield the best texture, you can use instant mashed potatoes in a pinch. Just prepare them according to package instructions and ensure they are cooled before mixing with flour. The flavor may vary slightly, but they will still work well for this recipe.
What type of flour works best for Lefse?
All-purpose flour is the most common choice for making Lefse, but you can experiment with alternatives like whole wheat or gluten-free flour. Keep in mind that using different types may change the texture and flavor, so adjust the amount of flour until you achieve a workable dough.
Can I make Lefse ahead of time?
Yes, you can prepare Lefse in advance. Once cooked, let them cool completely, then store in an airtight container or freeze. If frozen, they can last up to 3 months. Thaw and reheat them in a skillet for a quick, delicious meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).