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Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls. Lightly flour a clean cloth and roll out lefse balls to ⅛-inch thick. Heat a griddle over high heat. Cook lefse on the hot griddle until brown blisters form, about 1 minute per side.
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Cook the lefse for about 1-2 minutes on each side, or until it becomes lightly golden and develops brown spots. Use a spatula to gently flip the lefse. 9. As each lefse is cooked, transfer it to a clean kitchen towel and fold the towel over to keep the lefse warm and moist. Repeat the rolling and cooking process with the remaining balls of.
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Preheat lefse griddle to 375 degrees. Break off a piece of dough about the size of a golf ball. Roll in the palm of your hand to form a ball. Place this on a generously floured board (preferably one covered with rolling cloth designed for making lefse), and gently pat the top with your hand to flatten slightly.
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1 teaspoon fine salt. 3 cups all-purpose flour. Butter, cinnamon sugar, fried bacon and scrambled eggs for rolling. Instructions. Bring potatoes to boil in a covered Dutch oven or soup kettle. Reduce heat to medium-low and simmer, covered, until tender, 30 to 35 minutes. Drain, peel, and mash the hot potatoes, flavoring them with the butter.
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Mix the lefse dough: Blend the riced potatoes, sugar, flour, salt, and heavy cream until well integrated. Prep your dough into patties: This is a time-saver once the rush of rolling and grilling lefse begins. Roll the dough into balls slightly larger than a golf ball and press gently between your palms.
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Lefse rolling pin (affiliate): Traditional potato lefse rolling pins are corrugated, which helps roll the dough thinner. Lefse stick (affiliate): A lefse stick is a 1 - 1 ½" wide flat stick used for transferring lefse to and from a griddle and for turning them. Equipment alternatives.
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Spread each lefse with a thin layer of the kling mixture. Then fold two edges of the lefse into the center and fold in the other edges so you get a rectangle. Then cut triangle shapes from another lefse to fill in the gaps of the rectangle (see video). Spread another thin layer of kling and fold the lefse in half so you have a long, thin rectangle.
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Bring to a boil and cook until soft. Drain the water off the potatoes. Press the cooked potatoes through a potato ricer or use a potato masher to make them really fine. Any potato lumps left after mashing should be set aside. Add the rest of the ingredients (except the flour) and mash and combine well.
Rolling the Lefse Dough with the Lefse Roller
Preheat a lefse griddle or a large nonstick skillet to 425 F. You need a very hot surface to properly cook the lefse. Line a large plate with a damp kitchen towel. Dampen another kitchen towel and set aside. With the help of an ice cream scoop, divide the dough into 16 to 17 balls, about 2 3/4 ounces (78 grams) each.
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In Norway, the lefse is sweet or savoury, thick or thin, can be made from wheat or potatoes, and can be served with a wide variety of accompaniments. Depending on the variety, the lefse can be eaten an alternative to bread or as a sweet pastry with coffee. A quick note on language: when writing in Norwegian, lefse is singular, lefser is plural.
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Roll & cook. Working one disc at a time, use a corrugated rolling pin to roll the dough into a circle. Use a lefse stick to gently transfer the lefse to a griddle. Cook the flatbread at 350°F (177°C) until it's golden-brown, about 1-2 minutes per side. Let the lefse cool completely.
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4. Grill lefse in skillet. Once rolled, use a lefse stick or a couple of offset spatulas to transfer the dough round to the hot skillet. Let the lefse cook for about 45-60 seconds, until golden brown spots and bubbles appear on the grilled side. Flip and grill another 30-45 seconds, until the same coloring appears.
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Step 3: Cook lefse on the griddle. The dough wasn't a perfect circle and it slightly overlapped. We straightened it with the sticks and let it cook until brown flecks appeared. Then we used the sticks again to fold the cooked lefse in fourths, and set it aside. We repeated the process until we used all the dough.
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The night before you want to make lefse, prepare the potatoes. Step 1: Start off by peeling the potatoes and dicing them into 1" slices. (Image 1). Step 2: Add the potatoes to a large pot and cover with water. Make sure the water level is 2" above the potatoes. Stir in the salt and bring the pot to a boil.
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only because it melts into the potatoes quickly and easily) ¼ c. heavy cream. 1 t. salt. 1 ¾ c. flour. At least a cup of additional flour for rolling the lefse dough. Soft butter and sugar for serving. Boil the potatoes until mashable, then drain and return to the pan. Turn the heat off but keep pan on the hot burner while mashing the potatoes.
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Also, try to keep the lefse as round as possible. Step Six. Carefully transfer the rolled out lefse to the preheated grill or skillet. Cook the lefse for about 1-2 minutes on each side, or until it is lightly browned. Step Seven. Repeat the rolling and cooking process with the remaining dough. Remember to add more flour to the rolling surface.
