How to Make Hardanger Lefse

stack of lefse potato flatbread
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  • 01 of 07

    Gather Your Ingredients

    Although not as well known to Scandinavian-Americans as potato lefse, Hardanger lefse has a much longer history than potato lefse, dating as it does to Viking days (potatoes weren't introduced to Norway until the 18th century).

    Use barley flour to dust your rolling surface in order to prevent the lefse from sticking (a trick shared with visitors at Oslo's Norske Folkemuseum). Hardanger lefse will keep, unrefrigerated, for six months; to serve, either steam the bread between wet paper towels for a minute or two in the microwave or moisten it with water and allow to rest between damp towels until softened.

    To make homemade Hardanger lefse, you will need:

    • 3 eggs
    • 1 cup sugar
    • 2 cups buttermilk
    • 1/2 cup melted butter (slightly cooled)
    • 3/4 cup Swedish light syrup
    • 7 cups flour (all-purpose, spelt, or a combination)
    • 2 tsp. hartshorn (baker's ammonia) or baking powder
    • Barley flour for dusting rolling pin and counter
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  • 02 of 07

    Combine your Liquid Ingredients

    Cream together the eggs and sugar until light and foamy. Stir in the buttermilk, melted butter, and syrup until incorporated.

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  • 03 of 07

    Adding the Flour

    Whisk together the flour and the hartshorn (or baking powder), then add the flour to the batter in 1-cup increments to form a soft dough.

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  • 04 of 07

    Patting Out Each Round

    Divide the dough into 1/3 cup portions, lightly rounding and pressing each piece into the shape of a large biscuit.

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  • 05 of 07

    Rolling Out Your Lefse

    Flour your counter and the sleeve of the rolling pin lightly with barley flour, then roll each portion into 1/4" thick round, about 10 inches in diameter.

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  • 06 of 07

    Frying the Lefse (Option #1)

    Preheat a lefse griddle to 450 F, then fry each lefse until lightly brown and crisp, flipping once - about 2 to 3 minutes for each side.

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  • 07 of 07

    Adding "Kling" to your Hardanger Lefse

    To serve, mist with warm water and lay between warmed towels for 30 minutes or until soft.

    Spread with butter or with cinnamon-sugar kling, a favorite Hardanger lefse topping.

    Per Serving: Calories 291, Calories from Fat 53, Total Fat 5.9g 9%, Saturated Fat 3.3g 17%, Cholesterol 38mg 13%, Sodium 69mg 3%, Total Carbohydrates 53.7g 18%, Dietary Fiber 1.2g 5%, Sugars 14.4g, Protein 6.2g, Vitamin A 4% , Vitamin C 0%, Calcium 6%, Iron 12%.