Potato Lefse Norwegian Flatbread

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Directions. Boil your spuds with the skins on.When potatoes are done, peel them and mash them. Rice the potatoes — twice is nice.. Put 3 packed cups riced potatoes in a mixing bowl.. Dissolve salt and sugar into melted butter, and pour into the bowl with the potatoes. Add cream and mix thoroughly. Cover the dough with a paper towel and let cool. Most lefse makers cool the dough overnight in.

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Take a cake tin or plate and cut out large rounds about 8 to 9 inches (20 to 23 cm) in diameter. Heat a dry griddle/ takke or a frying pan over medium heat. Using a large spatula, gently transfer the dough rounds (as many as can fit) to the dry griddle. Cook for 2 to 3 minutes or until the lefse is golden brown on the bottom then flip and cook.

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Place the lefse onto the griddle or into the skillet. Cook on one side until speckled with brown spots; this should take about a minute. If it's longer or shorter than that, adjust the griddle's heat. Flip the lefse over, and cook the other side until it's flecked with brown, about 1 minute. Transfer the cooked lefse to a parchment-lined baking.

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INSTRUCTIONS. Rice POTATOES while hot. Add CREAM, melted BUTTER, SALT, and SUGAR. Cool to room temperature. Refrig overnight Add 1 C.* Flour to 1/2 the Potato mixture Knead together well. After rolling/baking 1st half, Do the same to the saved 2nd half Add 1* Cup of the FLOUR to it Use remaining* FLOUR for rolling lefse.

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Mix sugar, salt, and cream together add to cooled potatoes. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. Cook on a 500 F Lefse grill until each side has browned.

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Place each rolled piece onto a very hot flat surface. You will want the heat at 400* to 500*. It will start to bubble a little. Check each side until there is a noticeable browning that spots the heated Lefse. Let it cool down in the refrigerator. Before serving spread with butter and sprinkle with sugar.

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Step 2. Rice potatoes into a large bowl, continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool, then cover and refrigerate for a few hours, or overnight. Step 3. When ready to make lefse, add 2½ cups flour and mix well.

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lefse-riced-potatoes

Potato Lefse Norwegian Flatbread

The best Norwegian lefse recipe. Quantity disclaimer! The Norwegian lefse recipe below for 5 lbs of potatoes makes about 40 sheets of lefse and takes me about 2 hours to roll and cook.. Day 1: Potato Prep. 5 lbs potatoes (Russet work well due to their high starch, and low moisture content.)

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In July of 1983, a team of nine Scandinavians in Starbuck, MN, made a batch of dough using 30 pounds of potatoes, 35 pounds of flour, 1 pound of sugar, 1 pound of powdered milk, and 4 pounds of shortening. They flattened it using a 12-foot roller and cooked it on a 10-by-10-foot steel grill, creating a lefse round that was roughly 9-foot-8.

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Place in a large bowl, smooth the top and cool, uncovered, in the refrigerator overnight. The next day, preheat the lefse grill or an electric frying pan to 450 to 500 degrees. To make lefse: Cut.

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6 Cups of russet potatoes, mashed/riced 2 T. Sugar 2tsp, salt. 2 Cups Unbleached Flour 1⁄2 Cup half & half 1 stick of butter. Cook a kettle of potatoes with salt. Mash or rice while hot and mix in butter, half & half and sugar. Cool overnight or a minimum of 4 hours. Mix with two cups of flour and roll out thin. Bake on a lefse griddle, flip.

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In fact, make the dough balls the night before! Heat the butter, 1/4 cup water and 1/4 cup cream until the butter is melted. Set it aside to cool for a little while. When its cool, add the potatoes, salt, and the remaining cream and water. Slowly stir in the flour until you have a soft, well mixed, dough.

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Flour a pastry cloth or board and roll out thin, using flour as needed on rolling pin and pastry cloth to prevent sticking. Cook on hot (approx. 450 degree F) dry lefse griddle until small bumps appear and it has light brown spots. Turn lefse and when second side is lightly browned, remove from griddle. Place lefse in between two hand towels to.

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ingredients. 5 lbs. (2.25kg) red-skinned potatoes, peeled and cut into 1-2" cubes. 1/2 c (100g) sugar. 2 tsp kosher salt. 2/3 c (133g) neutral oil, such as canola

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Lena's Lefse, from Ulen, Minnesota near Moorehead. Made from Red River Valley-grown potatoes. The store also operates a lefse "Emergency Hotline.". Mrs. Olson's Lefse has been making its homemade lefse in Gonvick, MN since 1959. In bluff country, try Norsland Lefse, open six days a week in Rushford. Visitors can tour the lefse factory.