Lefse
Norwegian-Americans celebrate their heritage through lefse-making. Deeply tied to Scandinavian-American identity.
Norwegian potato flatbread — thin, soft and slightly chewy, made from riced potato and flour. A Norwegian Christmas tradition eaten with butter and cinnamon sugar.
Ingredients
Method
Rice potatoes while hot. Cool completely. Mix with butter, salt and sugar.
Add flour to form a soft dough. Divide into balls. Roll each paper-thin.
Cook on a dry hot griddle 2 minutes each side until spotted.
Serve warm with butter and cinnamon sugar.
The potatoes must be completely cold before adding flour — warm potatoes absorb more flour and produce a tougher lefse.
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