Petra is hosting bread baking day this month and the theme is flatbreads. I instantly thought of these fantastic Norwegian Lefse which we always have when we go and visit Dougal in Stavanger. I had a little root about and found that to make them all you need to do is to make mashed potatoes and add enough self raising flour to make a dough! What could be easier and it was incredibly simple! Everyone in the lab is now enjoying them with a little homemade bramble and apple jam and cream, though I also really like them with a little sugar and cinnamon.
Lefse
6 medium sized potatoes, peeled and roughly chopped
100ml double cream
25g butter
self rasing flour
Boil the potatoes until soft, drain and then mash with the cream and butter until very smooth. Then add enough self rasing flour to make a smooth, non-sticky dough. Divide the dough into 32 portions and roll out very thinly. in a dry frying pan or on a griddle toast each lefse until lightly freckled on each side. If you have a bigger frying pan or griddle you may be able to make bigger ones just divide the dough into fewer portions. I made mine the night before eating them and I think they would freeze well too.
You can eat them with pretty much anything, including the dreaded Lutefisk!
2 comments:
Thank you very much for this recipe and your bbd contribution! I never tried Lefse - but they seem to be delicious!
How cool is that? We've often made something vaguely similar with flour and left over mashed potatoes but haven't rolled them out thinly this way. Your version with self-raising flour is a must try! (I think we'll forego the Lutefisk though.)
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