Lefse is a humble sort of flatbread, made as it is from leftover mashed potatoes. served with butter, as a side to meat and potato-based meals. Remove the potatoes from oven and pass the potatoes through a ricer. Bake the lefse on the griddle until brown spots begin to appear. There are unlimited possibilities and you can find your own way to enjoy this mashed potato flatbread the most. Boil them until they are fork-tender. Nutrient information is not available for all ingredients. I followed it to a T and the lefse slices were small but delicious. Do NOT use an electric mixer as it will get sticky. Add cream, butter, and salt. Amount is based on available nutrient data. Let sit … Congrats! Preheat the oven to 400 degrees F (200 degrees C). Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. ", (Nutrition information is calculated using an ingredient database and should be considered an estimate. The only change I made was cutting the ball into more than 8 sections because my pan was pretty small. Add comma separated list of ingredients to include in recipe. In the bowl of a stand mixer, combine flour, salt and sugar. salt 1-1/2 cups buttermilk unbleached flour as needed While in Norway lefse was traditionally made from any of a variety of flours, when brought to America it became strictly potato-based — because potatoes are what most Norwegian immigrants were able to grow quickly and successfully here. It can be a family project, much like tamale-making, with different family members involved in rolling out the dough and cooking on the griddle. Lefse is a flatbread from Norway — similar to a flour tortilla or chapati — that is generally made with a Norwegian Potato Flatbread (Lefse) | "This is my take on Norwegian flatbread. Gather the ingredients. Beloved by Norwegians everywhere, this traditional flatbread is a mainstay similar to a thick crêpe (or thin pancake). Flatbrød (literally “flat-bread”) is a traditional Norwegian unleavened bread which is currently usually eaten with fish, salted meats and soups.Originally it was the staple food of Norwegian shepherds, peasants, and Vikings. (You should have about 4 cups of riced potatoes.). To freeze them, fold the cooled lefse into quarters, place them in zip-top freezer bags, and freeze. Which European country will inspire your culinary journey tonight? Add in cooled mashed potatoes, butter … The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples. Preheat a lefse griddle or cast iron griddle to 425 F. Use a pastry blender to cut the flour into the chilled potatoes. But in Norway you would find them in any grocery … Norwegian Lefsa History: If you are of Scandinavian descent then you already know what Lefsa is and it is a part of every holiday menu. Allrecipes is part of the Meredith Food Group. I hear from my Norwegian friends that you can freeze these and reheat them when you want them. This traditional Norwegian staple is easy to make and delicious to eat, served a variety of ways. Line an oven-safe skillet or baking pan with aluminum foil. It is a traditional Norwegian flatbread made with riced potatoes and flour. Mix in flour in several additions until the dough is able to be kneaded by hand. Charles Schrag has been making Norwegian lefse, a potato-based flatbread typically reserved for the holidays, since he was young. Information is not currently available for this nutrient. Mix in the heavy cream (or evaporated milk), butter, sugar, and salt. In Ireland, they call them potato farls, though they look different. Was still sticky after adding a cup of flour, so added 1/4 dried potato flakes to remove stickiness while preserving potato flavor. Put potatoes through a ricer or mash. When you are ready to use them, remove them from the freezer and put them on a plate lined with paper towels. Scoop potato flesh out into a bowl. Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. This is my take on Norwegian flatbread. Remove potatoes from heat, drain, and rinse with cold water. Remove the cooked lefse to a plate lined with a damp clean cloth to cool. This easy lefse Norwegian flatbread recipe is made with a potato dough, so it’s perfect for using up any leftover mashed potatoes! I needed to add another whole cup of flour to make it not sticky enough to roll. On Dec. 7, Schrag shows off … Let sit until cool enough to handle but still very warm. Have you ever had potato bread? Feel free to substitute regular milk for the cream. Refrigerate uncovered. Get our cookbook, free, when you sign up for our newsletter. Add the butter and mix until it disappears. Place in refrigerator and chill overnight. An ice-cream scoop works well for this. delicious and tender, even just using milk i loved it! I ll be making them again. Feel free to be creative with this flatbread. You need to be able to roll it out fairly thin without it falling apart. I joined this site so that I could tell Chef John how easy his recipe is. In … Wrap dough with plastic and refrigerate until chilled, about 1 hour. this link is to an external site that may or may not meet accessibility guidelines. While in years past, lefse was something of a staple food, these days it’s often served at the holidays and as an accompaniment to lutefisk (a soaked dried cod dish). Roll out each piece into a 12-inch circle, dusting with more flour as needed. baking soda 1 tsp. www.thedailyspud.com/2010/09/26/lefse-norwegian-potato-flatbread Sort of a cross between potato pancakes and crepes. Mash until … Prep … Potato Flatbread may sound all-American, but actually, there is a variation of this dish found in many different countries. Lefse is a traditional Norwegian soft flatbread, made with potatoes, milk or cream, and flour, which is baked on a hot plate. Prepared on special lefse griddles and turned with a long lefse stick, this paper-thin potato bread is best served warm with butter and sugar. Poke the potato skin all over with a knife and place on the prepared pan. Continue to cook the remaining lefse. Pinch off pieces of dough the size of a biscuit and form into balls. Will make again. Enjoy them like a crepe with jam, Nutella, or cranberry sauce. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake." A Norwegian holiday classic, these Christmas Gluten-Free Lefse are a soft potato flatbread that are easy to make and sure to be a new holiday favorite. It is hard to find here in America, though I believe there are specialty stores where you can still buy them. Similar to Sweet Potato Flatbread, this goes well with all sorts of dishes: curry, meats, braised cabbage, fill it, top it or eat it plain. Lefse. They are also fantastic with swedish meatballs. Norwegian Potato Flatbread (Lefse) Written by Catfood on 01/14/2020 in Bread, Recipe, Video. Percent Daily Values are based on a 2,000 calorie diet. A delicious morsel of Norwegian history called lefse! Bring a large pot of water to a boil over high heat. Followed the recipe. Drain and cool. Potato lefse is like a soft flatbread. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. How to make it. Next time will try with smoked salmon. Add enough flour to form a soft, but not too sticky, dough. Lefse is a traditional holiday food among Norwegian-Americans in the U.S., so you might include it on the menu if you are entertaining guests for Christmas. You saved Norwegian Potato Flatbread (Lefse) to your. 1/2 cup lard, melted 1/4 cup sugar 1/2 cup oatmeal flour 1 cup graham flour 3/4 tsp. Drain the boiled potatoes well, then place them in the warm oven for 15 minutes to dry them further. Lefse (pronounced “leff-sa”) are a lot like tortillas or flatbread, but much larger and thinner. Get the recipe here—no special equipment needed! Coarsely chop them into 1-inch pieces. 139 calories; protein 2.7g; carbohydrates 20.7g; fat 5.1g; cholesterol 15.9mg; sodium 296.9mg. Cover with another damp cloth. Flour a pastry cloth or board and rolling pin. Allow to cool on the … Perhaps no food is more beloved by Norwegians than potato lefse. Norwegian potato flatbread without really knowing what I was doing this came out really well and they are now one of my favorite new things to eat and the first thing I'm gonna do is roasted potato and before we do that, we'll give it the poke poke with a knife. You can also use a potato ricer. Roll balls of dough by hand approximately the size of a tennis ball. (I don’t own a ricer). © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Weight about 18 ounces raw, which yields about 12 ounces once cooked keep... Comma separated list of ingredients to exclude from recipe a good sealing lid his recipe.. 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