Lefse — potato flatbreads
Thin potato flatbreads cooked on a griddle.
Active time2 h
Cooking1 h 30 min
Total3 hResting : 30 min
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Ingredients
- 8 cups of floury potatoes
- half a cup of butter
- 1 cup of pouring cream
- 3 cups of wheat flour
- 2 tsp salt
- 2 tbsp sugar
Preparation
Peel the potatoes and cut them into pieces. Cook in boiling water for 20 to 25 minutes, drain, then mash finely and measure out 8 cups of mashed potato. Melt the butter and mix it in.
8 cups of floury potatoeshalf a cup of butter- knife
- saucepan
- colander
- mixing bowl
- potato masher
Spread the mashed potato in a large dish and leave for 30 minutes to cool until lukewarm.
- dish
Reserve a little of the measured flour for the work surface. Add the sugar, salt and cream to the potato mixture. Gradually mix in the remaining flour.
1 cup of pouring cream3 cups of wheat flour2 tsp salt2 tbsp sugar- large mixing bowl
Divide the dough into 40 portions and roll each one out very thinly. Use a little of the measured flour to prevent sticking.
- smooth work surface
- rolling pin
Cook each flatbread in a large, hot, flat frying pan for about one minute on each side, until golden spots appear. Serve the flatbreads hot.
- flat griddle
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale d9a4816907b6a64eb3db2efb5a497087f5d34fb9e485e1e593e7cf324f397995. Aucun essai en cuisine.
Estimated times.