Basic Lefse (Norwegian Potato Flatbread) Recipe

stack of lefse potato flatbread
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  • Total: 24 hrs 5 mins
  • Prep: 24 hrs
  • Cook: 5 mins
  • Yield: 16 to 20 pieces
Ratings (26)

By Kari Diehl

Updated 06/03/18

Perhaps no food is more beloved by Norwegians than potato lefse. Prepared on special lefse griddles and turned with a long lefse stick, this paper-thin potato bread is best served warm with butter and sugar.

What You'll Need

  • 5 large Idaho russet potatoes (about 2 lbs. Use the driest, mealiest potatoes you can find)
  • 1 teaspoon salt
  • 1/4 cup heavy cream (or evaporated milk)
  • 1 tablespoon butter (softened)
  • 1 tablespoon sugar
  • 1 cup flour​

How to Make It

  1. Preheat oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop potatoes into 1-inch pieces, then boil just until fork tender. Drain boiled potatoes well, then place in warm oven for 15 minutes to dry further. Remove from oven; rice (you should have about 4 cups of riced potatoes). Mix in salt, heavy cream (or evaporated milk), butter, and sugar. Place in refrigerator and chill overnight.
  1. Preheat lefse griddle to 425 F. Use a pastry blender to cut flour into chilled potatoes. Pinch off pieces of dough the size of a biscuit (an ice-cream scoop works well for this). Using a rolling pin with a well-floured sleeve and a floured pastry cloth or board, roll out each piece into a 12-inch circle. Carefully lift the circle with a lefse stick and transfer quickly to the griddle. Bake until brown spots begin to appear; flip and bake the other side. Cool between clean cloths, then serve with butter and sugar.
  2. Lefse can also be frozen for up to six months; fold the cooled lefse into quarters, place in zip-top freezer bags, and freeze. Defrost and reheat before serving.
Nutritional Guidelines (per serving)
73 Calories
2g Fat
12g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)