Norwegian Potato Lefse Rounds

7 ingredients

14 steps

What you need

Restated from the original video

1
Put the potatoes in a large pot, cover with water and bring to a boil. Simmer until very soft and falling apart when pierced, 20-25 min.
2
Drain well and return the potatoes to the hot pot over low heat for 1 min to steam off any moisture.
3
Rice the potatoes or mash them until perfectly smooth. Any lumps will tear the lefse later.
4
Beat in the unsalted butter, cream and salt until creamy.
5
Spread the mash in a shallow dish, cool, then cover and chill until completely cold, at least 6 h or overnight.
6
Stir half the flour into the cold mash. Add the rest and knead briefly, just until a soft dough forms. Overworking makes it tough.
7
Divide the dough into 20 pieces of about 70 g, roll them into balls and keep them on a tray in the fridge.
8
Heat a dry, ungreased griddle or large skillet to 200 °C (400 °F).
9
Work with 3-4 balls at a time. On a well-floured surface, roll each one into a paper-thin round about 25 cm (10 in) across, flouring the rolling pin as needed.
10
Slide a long thin spatula under the round, lift it and unroll it onto the hot griddle.
11
Cook until pale brown freckles and small blisters appear underneath, 1-2 min, then flip and cook 1 min more. The lefse should stay pliable, not crisp.
12
Stack the finished rounds between two clean kitchen towels to keep them soft.
13
Serve warm or cold, spread with salted butter and sprinkled with sugar, then rolled up or folded.
14
Keep leftovers in a sealed bag in the fridge for 3-4 days, or freeze them for up to 6 months.

Imported from andianne.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.