Lefse is a traditional Norwegian flatbread, though Gramma has an actual flatbread recipe that is crispy.  Lefse is more like a tortilla but made from potatoes.  Generally, in South Dakota anyway, we butter the Lefse and sprinkle on sugar, then roll it up in a sort of tube shape.  It’s a traditional holiday snack in many Scandinavian (or midwestern) family homes.

How is Lefse made?

Potatoes!

It’s a pretty simple concept, really, and really fun to make!  Take your leftover mashed potatoes and mix it with some stuff and roll it out and cook it.  Easy and delicious!

I used this Kitschy dough mat my mom got (likely in the 70’s).  This thing might be older than I am!

Tradition, not perfection! 

In my family, my brother, Rick, and his kids had taken over the Lefse job for our holidays.  His kids are grown, now, but still carry on the tradition.  My brother works ALL THE TIME, so I decided I wanted to learn how to do it.

I posted my husband’s Gramma Louise’s Lefse recipe, and that was my first attempt.  I enjoyed it and am not sure why I feared the process for so many years.

Make sure you have plenty of flour for rolling out the sticky potato dough and everything will be just fine! 

Perfectly unperfect rolled-out Lefse!

Some people will obsess about perfectly round Lefse (like a perfect little tortilla) but I say it can be any shape that happens because it’s going to get rolled up anyway!  Getting fussed over the shape and perfection is the road to insanity and takes away the enjoyment/creativity in this activity.

Improvise

I am a very messy cook and baker.  I had flour everywhere and I burned some in the pan.  It’s fine!  Making a mess is part of the fun for me!  I don’t have an actual Lefse griddle (yet), so I just used whatever pan I had on hand, I thought maybe cast iron would be a good choice and it worked out just fine!

I used this cast iron skillet to cook my Lefse.  

Now I’m posting my Gramma’s recipe, which only differs slightly and is still fun and delicious.  Enjoy the process!

Tools you might need:

**Hey! Just a heads up — this post might contain affiliate links, where I can get a little extra cash if you buy something through my links–no extra cost to you, promise!

Ingredients:

For the Dough:

• 2 cups mashed potatoes
  2 teaspoons salt
  1 cup heavy cream
  2 cups all-purpose flour, plus extra for rolling
  2 TBSP melted butter or shortening (Do people still use shortening?)

For Serving:

• Butter
  Sugar (or Cinnamon sugar)

Tools:

• Mixing bowl
  Rolling pin
  Lefse grill or griddle (a large, flat, and thin griddle is ideal)
  Lefse stick or spatula
  Clean cloth or pastry cloth (for rolling and flipping the lefse) or a silicone mat or cutting board (floured)

Directions:

1. Combine the ingredients.  The dough should be soft and pliable, not too sticky.

2. Shape into Balls:  Divide the dough into approximately 20 equal-sized balls. You can adjust the size depending on your preference. Roll each ball into a smooth sphere (the circle shape takes practice!  Don’t worry if it doesn’t look perfect at first).

3. Preheat the Lefse Grill:  Preheat your Lefse grill or griddle to medium-high heat, around 450-475°F (232-246°C). It should be very hot for cooking lefse.

7. Roll Out the Lefse:

Roll out one dough ball at a time on a floured clean cloth or pastry cloth or silicone mat, whatever you prefer to use. Use a rolling pin to create a very thin, round (ish), and large lefse, about 10 inches (25 cm) in diameter (nothing has to be exact here).

8. Cook the Lefse:

Carefully transfer the rolled-out lefse to the hot griddle. Cook for about 1-2 minutes on each side until it develops light brown spots. You may need to flip it a couple of times to ensure even cooking.

9. Stack and Keep Warm:

As you cook each lefse, stack them on a clean cloth, and cover them with another cloth to keep them warm and prevent them from drying out.

10. Serve:

Lefse can be served warm with butter and sugar.  I have never in my life been served Lefse warm — I’m just saying it’s not required.