This delicous flatbread is a Christmas tradition for the author's family.
by Dora Aanderud — Posted on Nov 18, 2012
The original rolling pin from Mrs. Wold is corrugated, but a regular rolling pin works too.
|3 c. white potatoes, riced (cooked, but not peeled before ricing)||¼ tsp. salt|
|¼ c. evaporated milk||¾ c. flour, plus more for rolling|
|¼ c. melted butter||Lefse rolling pin (find online)|
1. Boil potatoes with skins on, and run through a ricer. Don’t allow to clump! Cool for several hours or overnight.
2. Put potatoes in a bowl. Add butter, milk and salt, stirring quickly. Refrigerate for a half hour.
3. Add flour and divide dough into 12 equal-sized balls. Roll each in flour.
4. Heat a griddle to medium-high. Cover a dinner plate with a dishtowel then plastic wrap for finished lefse.
5. Lightly flour a flour sack dishtowel, pulled tight and taped under counter to keep it from sliding.
6. Roll each ball out on towel with rolling pin. Flour towel as necessary but not excessively.
7. After each ball is rolled out, transfer to a griddle and cook until light brown spots appear, about 3 minutes. Flip with a lefse stick or spatula and cook the other side for about 2 minutes, or until light brown spots appear.
8. Move finished lefse to plate and cover with a dishtowel. Serve with butter and sugar, or cinnamon/sugar, and roll up.
Makes 12 rounds.
Nutritional Information: Calories: 100; Fat: 4g; Cholestrol: 10mg; Sodium: 90mg; Total Carbohydrates: 14g; Dietary Fiber: 1g; Sugars: 1g; Protein: 2g.
Don't miss Dora's inspiring story about the neighbor who befriended her as a child and taught her to make lefse.
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