Norwegian Lefse

Photo: flickr user foodistablog

Preparation

In my area of North Dakota, the heritage is mostly Norwegian and one of the Norwegian foods is "Lefse" pronounced "leff - sa". It's a tortilla-like bread made from potatoes and flour. It is most popular during the holidays and is almostcertain to be on the table at Thanksgiving and Christmas and is a huge attraction at fall bazaars and bake sales. Traditionally you put butter and sugar on it, but anything goes. I like to wrap cheese in it. I've seen peanut butter in it - my dad even has put a whole green onion on it with a little butter (that's where I draw the line).

Lefse making is an art passed down generation to generation. No one has the same recipe (some don't use a recipe) and everyone has a little different technique. And each batch may turn out different than the last.

Norwegian Lefse9 cups mashed potatoes1/3 cup cream1 1/4 cup butter1/4 cup sugar4 tsp. salt3/4 tsp. baking powder1/2 cup flour for each cup of potatoesI usually mash the potatoes and then measure them. To ensure no lumps - put the potatoes through a "ricer". While fairly warm mix in the butter, cream, sugar. Let that mixture cool in the fridge. Add the flour, salt, baking powder and mix withhands until a dough forms - similar to pie dough. Roll the dough into 2 logs

(approximately 3" dia.) and then cut each log into pieces about 1" thick. Place those pieces on platter (separate layers with waxed paper). Place in the fridge to take out one at a time to roll. Use a pastry board and cloth, and a lefse roller (some just use a regular rolling pin). Roll each piece out flat similar to a tortilla - except thinner. You will need to use a flat stick that has been shaved even flatter at one end to get under the lefse and flip it and flour underneath it to prevent sticking.

After it's as thin as you can get it without tearing, transfer to a lefse grill - usually a big round frying grill that can be used to fry anything. Must be very hot - mine goes up to 500 degrees. Fry on each side until little brown spots appear. Transfer to a towel or pastry cloth and cover with another towel or two to cool. Covering with towels will keep it from crisping up.

From Marsha