Poteter Lefse (Flat Potato Bread)

Serves: 20
Total Calories: 250


6 cups white rice cooked or mashed russet potatoes
1 tablespoon butter real
1 tablespoon sugar
1 teaspoon salt
3 1/2 cups flour
Real butter, softened
Brown sugar or granulated sugar and ground cinnamon (optional)


While potatoes are still warm, stir in 1 tablespoon butter, 1 tablespoon sugar, and salt. Chill mixture. Stir in 1 cup flour, just to make a light non-sticky dough. (The moisture in the potatoes will determine the exact amount of flour needed.) Using remaining flour to dust the work surface as needed, roll out 1/3 to 1/2 cup dough at a time to about 1/16 -inch thick. Place a dinner plate in center of rolled dough and cut around perimeter of plate to make a perfect circle. Bake on a very hot, ungreased griddle until small brown spots form, about 1 minute per side (depending on how hot you can get your griddle.) Remove lefse to a large, clean, moist dish towel cover with towel while rolling next lefse. Stack lefses in towel. Sprinkle towel with a little water from time to time. Wrap lefse in plastic and place in refrigerator until ready to eat. To prepare, spread each lefse with soft butter and sprinkle with optional brown sugar or granulated sugar and cinnamon. Roll and slice into 3 pieces and eat as finger food. Lefse is a traditional accompaniment to the Scandinavian lutefisk.

Note: The lefse is best rolled out on a pastry cloth using the least amount of flour possible without allowing dough to stick to cloth. A good method for sprinkling the dish towel with water is to place water in a salt shaker or similar container so water can be evenly distributed over towel.

Nutritional Facts:

Serves: 20
Total Calories: 250
Calories from Fat: 5

This Poteter Lefse (Flat Potato Bread) recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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