Basic Lefse (Norwegian Potato Flatbread) Recipe

stack of lefse potato flatbread
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  • 24 hrs 5 mins
  • Prep: 24 hrs,
  • Cook: 5 mins
  • Yield: 16 to 20 pieces
Ratings (25)

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)
Calories 73
Total Fat 2 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 5 mg
Sodium 76 mg
Carbohydrates 12 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)