Norwegian Lefse: A Tender Potato Flatbread Tradition from Scandinavia

Traditional Norwegian Lefse: A Beloved Potato Flatbread

If you’ve never experienced the tender, buttery deliciousness of lefse, you’re in for a treat! This traditional Norwegian flatbread has been a staple in Scandinavian-American homes for generations, especially during holiday seasons. Made from riced potatoes and simple ingredients, these delicate potato flatbreads are versatile, comforting, and absolutely irresistible when served warm with butter and sugar.

What Makes Lefse So Special?

Lefse (pronounced “lef-suh”) is more than just a food in Norwegian-American culture—it’s a connection to heritage. These potato-based flatbreads are similar to tortillas in appearance but with a distinctly different texture and flavor. The best lefse is tender, slightly chewy, with delicate browned spots from the griddle. When made properly, each piece is thin enough to see through yet strong enough to hold fillings.

Lefse Ingredients You’ll Need

• 3 pounds russet potatoes, peeled and quartered
• 1/4 cup butter (1/2 stick), softened
• 1/4 cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 1/2 to 2 cups all-purpose flour, plus more for rolling

Equipment for Lefse Making Success

While traditional lefse making involves specialized equipment, you can create delicious results with common kitchen tools:

• Potato ricer – Essential for the perfect texture (or food mill as alternative)
• Large mixing bowl – For combining ingredients
• Rolling pin – A grooved lefse pin is traditional but a regular one works
• Flat griddle or large skillet – For cooking the flatbreads
• Thin spatula – For flipping (a lefse stick is traditional)
• Clean kitchen towels – For keeping lefse warm and preventing drying

Step-by-Step Lefse Instructions

1. Place peeled and quartered potatoes in a large pot. Cover with water and bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes.
2. Drain potatoes thoroughly and return them to the hot pot for 1-2 minutes to dry excess moisture (this helps prevent sticky dough).
3. Rice the hot potatoes into a large bowl using a potato ricer for the smoothest texture. This step is crucial for authentic lefse!
4. Add butter to the hot riced potatoes and stir gently until melted and incorporated.
5. Add cream, sugar, and salt to the potato mixture, stirring just until combined. Cover and refrigerate until completely chilled, at least 1 hour or overnight.
6. When ready to make the lefse, add 1 1/2 cups of flour to the chilled potato mixture. Work gently with your hands until a soft dough forms. Add additional flour if the dough feels too sticky, but be careful not to overwork.
7. Divide the dough into 20 equal balls, about 1/4 cup each. Keep them covered with a towel while you work.
8. Generously flour your work surface. Take one dough ball and flatten slightly with your palm, then roll it out into a very thin circle, approximately 10-12 inches in diameter. Use plenty of flour to prevent sticking.
9. Heat a large, dry griddle or skillet over medium-high heat.
10. Carefully transfer the rolled lefse to the hot griddle using a thin spatula or by draping it over your arm or rolling pin.
11. Cook until bubbles form and the bottom develops light brown spots, about 1-2 minutes. Flip and cook the other side for another 30-60 seconds.
12. Transfer finished lefse to a towel-lined plate and cover with another towel to keep warm and prevent drying.
13. Repeat with remaining dough balls, adjusting heat as needed and adding more flour to your work surface as required.

Traditional Ways to Serve Lefse

Norwegians and Norwegian-Americans enjoy lefse in many delicious ways:

• Classic style: Spread with butter and sprinkle with cinnamon sugar, then roll up
• Sweet options: Try with brown sugar, white sugar, or lingonberry jam
• Savory choices: Fill with smoked salmon, cream cheese, or even use as a wrap for meatballs
• Holiday tradition: Serve alongside lutefisk during Christmas celebrations

Lefse Storage and Make-Ahead Tips

One of the best things about lefse is that it stores well:

• Stack cooled lefse with wax paper or parchment between each piece
• Store in an airtight container in the refrigerator for up to 1 week
• For longer storage, freeze for up to 3 months
• Reheat frozen or refrigerated lefse on a dry skillet for a few seconds per side

Troubleshooting Your Lefse

Even experienced lefse makers sometimes encounter challenges:

• Dough too sticky? Add more flour, but do so gradually
• Lefse tearing? Your dough might be rolled too thin or your griddle may be too hot
• Tough texture? You may have used too much flour or overworked the dough
• Not cooking evenly? Make sure your griddle is heating consistently

Why Homemade Lefse Is Worth the Effort

Making lefse at home connects you to a rich culinary tradition. While it takes some practice to perfect, the process itself is part of the joy. Many Norwegian-American families make lefse together during holidays, turning it into a cherished multi-generational activity where stories and techniques are passed down through the years.

Nutrition Information

96 calories per serving |
17g carbohydrates |
2g protein |
2g fat |
6mg cholesterol |
113mg sodium

Whether you’re exploring your Norwegian heritage or simply looking to try something new, lefse offers a delicious taste of Scandinavian tradition that’s sure to become a favorite in your home.

Recipe adapted from AllRecipes