This traditional Norwegian flatbread is soft, pillowy, and incredibly versatile—perfect for wrapping around butter and cinnamon sugar, or using as a base for savory fillings. With just a few simple ingredients and a hot griddle, you can create this beloved Scandinavian staple that has been passed down through generations. Lefse is a delightful treat that brings warmth and comfort to any table.
⏱️50 min
📊Medium
👥8 servings
🍽️Snack
vegetarianbudget-friendlyfamilyfestive
Ingredients
500 gpotatoes
200 gall-purpose flour
50 gbutter
5 gsalt
120 mlwhole milk or cream
30 gpotato starch or cornstarch
Instructions
1BOIL THE POTATOES: Peel and cube 500g of potatoes into roughly equal-sized pieces. Place them in a pot of cold salted water and bring to a boil over high heat. Cook for approximately 15-18 minutes until the potatoes are completely tender and a fork easily pierces them. Drain the potatoes thoroughly and return them to the hot pot to evaporate any remaining moisture, which is crucial for achieving the right texture in your lefse dough.
2PREPARE THE DOUGH: While the potatoes are still warm, mash them smoothly using a potato ricer or masher until there are no lumps remaining. Add 50g of softened butter and 120ml of whole milk or cream to the warm mashed potatoes, stirring gently until fully incorporated. The warmth will help the butter melt evenly throughout the mixture, creating a smooth and creamy base for your lefse.
3INCORPORATE DRY INGREDIENTS: In a separate bowl, combine 200g of all-purpose flour, 5g of salt, and 30g of potato starch or cornstarch. Gradually fold this dry mixture into the potato mixture, stirring gently until a soft dough forms. Avoid overmixing or developing too much gluten, as this will make the lefse tough rather than tender. The dough should be soft, slightly sticky, and smooth rather than elastic.
4COOL AND REST THE DOUGH: Transfer the dough to a clean surface and allow it to cool to room temperature for about 15-20 minutes. This cooling period is essential because warm dough is too sticky to work with and will stick to your rolling surface. Once cooled, the dough should be manageable and ready for rolling without requiring excessive additional flour.
5ROLL OUT THE LEFSE: Divide the cooled dough into 8 equal portions and shape each into a ball. Working with one portion at a time, place it between two sheets of parchment paper or plastic wrap. Using a rolling pin, gently roll each ball into a very thin circle approximately 20-25cm in diameter, about 2-3mm thick. The thinner you can roll it, the more authentic and tender your lefse will be—aim for a semi-transparent appearance when held to the light.
6COOK ON THE GRIDDLE: Heat a cast iron griddle or heavy-bottomed skillet over medium-high heat until it reaches approximately 200-220°C (about 2 minutes of preheating). Carefully peel the parchment from one rolled lefse circle and place it directly on the hot griddle. Cook for about 30-45 seconds until the bottom develops light brown spots, then flip carefully and cook the other side for another 20-30 seconds until it has similar light spotting. The lefse should puff slightly and remain soft and pliable when done. Stack the finished lefse on a clean kitchen towel to keep them warm and moist.