LEFSE (POTATO FLATBREAD)
Provided by Molly Yeh
Categories side-dish
Time 4h30m
Yield 18 to 20 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Drain well.
- Rice the potatoes into a large bowl. Add the evaporated milk, oil, sugar and salt and mix well. Let cool, then cover and refrigerate for a few hours and up to overnight.
- When ready to make the lefse, add 2 1/2 cups flour to the potato mixture and mix well. The dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add the remaining 1/2 cup flour. Divide the dough into 2 logs. Cut each log into 9 or 10 pieces and shape into small balls. Work with one dough ball at a time and keep the rest in the fridge.
- Heat a grill pan over medium-high heat (or a lefse grill to 400 degrees F). Generously dust a work surface with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. Roll the disc into a circle about 1/4 inch thick, lifting and flipping frequently so it doesn't stick; use more flour as needed.
- Use a large offset spatula to transfer the lefse to the grill pan (or lefse grill). Cook until the lefse is steaming and small bubbles appear on the uncooked side, about 1 minute. Flip and cook for another 1 minute on the second side. Transfer the lefse to a clean dish towel and cover with another. Repeat, stacking the lefse atop one another between the dish towels.
NORWEGIAN POTATO FLATBREAD (LEFSE)
This is my take on Norwegian flatbread. 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. 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. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 4h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. 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. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
LEFSE - SCANDINAVIAN POTATO FLATBREAD
The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 12 lefse
Number Of Ingredients 6
Steps:
- When potatoes are cool enough to handle, add salt and butter; mash.
- Chill.
- Mix baking powder with a small amount of flour and add to potatoes.
- Add enough flour so that the dough can be rolled very thinly on a floured board.
- Roll only a small portion at a time.
- Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.
Nutrition Facts : Calories 94, Fat 3.1, SaturatedFat 1.9, Cholesterol 8, Sodium 136.2, Carbohydrate 14.7, Fiber 1.1, Sugar 0.3, Protein 1.9
LEFSE (POTATO FLATBREAD)
From Bernard Clayton's Cooking Across America. This recipe comes from an Iowa cook with Norwegian ancestry.
Provided by pattikay in L.A.
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
- Press the potatoes through a potato ricer or grater.
- In a large bowl combine the potatoes and the margarine.
- cool to room temperature add the sugar and salt.
- mix thoroughly with your hands or a wooden spoon.
- stir in one cup of flour, then add the remaining flour to make a stiff dough.
- knead for 4 minutes. Pat dough into a ball.
- preheat griddle to 400 degrees.
- divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
- on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
- fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
- bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
- lefse will look dry, but will be flexible, not crisp.
- fold in half and then in half again. cool between cloths and store in plastic bags.
- to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
- roll up to eat.
- to freeze, wrap airtight and store in freezer - thaw in wrapper.
Nutrition Facts : Calories 178.9, Fat 5.9, SaturatedFat 1, Sodium 217.3, Carbohydrate 28.4, Fiber 2.3, Sugar 2.2, Protein 3.4
More about "lefse potato flatbread recipes"
LEFSE (NORWEGIAN POTATO FLATBREAD) RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.6/5 (7)Total Time 4 hrs 13 minsServings 12
- Stir together the hot riced potatoes, 4 teaspoons (10g) of the flour, the butter, cream or milk, salt, and sugar, mixing gently just until well combined. The hot potatoes should melt the soft butter, so you shouldn't have to stir for very long., Refrigerate the mixture for several hours, or overnight. This will make the lefse easier to roll out., Gently (but thoroughly) stir in the remaining 1/3 cup (43g) flour., Preheat a griddle to about 375°F, or preheat a skillet over medium heat.
- Divide the dough into 12 pieces; each will weigh about 30g., Working with one piece of dough at a time, quickly and gently roll it into a ball, then place it on a well-floured work surface. Pat it into a 4" circle, then use a few quick, gentle strokes to roll it to about 6" in diameter, about 1/16" thick., 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 sheet or large plate., Repeat with the remaining dough, fanning the cooked lefse out on the baking sheet or plate so they don't stick to one another as they cool.
- Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon-sugar for a sweet treat., Store lefse flat, wrapped in plastic, for several days at room temperature; freeze for longer storage.
BASIC NORWEGIAN LEFSE (POTATO BREAD) RECIPE - THE SPRUCE …
From thespruceeats.com
LEFSE - TRADITIONAL AND AUTHENTIC NORWEGIAN RECIPE
From 196flavors.com
BEST POTATO LEFSE RECIPE - HOW TO MAKE NORWEGIAN …
From food52.com
FLATBREAD RECIPE: NORWEGIAN POTATO LEFSE | KITCHN
From thekitchn.com
NORWEGIAN FLAT BREAD RECIPES - NDALU.UK.TO
From ndalu.uk.to
HOW TO MAKE SWEET POTATO LEFSE | THEMAMAREPORT.COM
From themamareport.com
NORWEGIAN POTATO FLATBREAD (LEFSE) | ALLRECIPES
From test.element.allrecipes.com
LEFSE (POTATO FLATBREAD) – RECIPES NETWORK
From recipenet.org
NORWEGIAN LEFSE (POTATO FLATBREAD) RECIPE - THEFOODXP
From thefoodxp.com
BASIC LEFSE NORWEGIAN POTATO FLATBREAD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
FLATBREAD RECIPE: NORWEGIAN POTATO LEFSE | RECIPE - PINTEREST
From pinterest.com
POTATO LEFSE RECIPE- DELICIOUS NORWEGIAN FLATBREAD IN 90 …
From thefoodhog.com
NORWEGIAN POTATO FLATBREAD (LEFSE) | RECIPE | FOOD, RECIPES
From pinterest.com
NORWEGIAN LEFSE (POTATO FLATBREAD) - ANDI ANNE
From andianne.com
RECIPE LEFSE A NORWEGIAN FLATBREAD : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
NORWEGIAN LEFSE (POTATO FLATBREAD) RECIPE
From foodhousehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love