Lefse
Soft potato flatbread rolled thin and griddled, spread with butter, sugar and cinnamon and folded.
Cultural Context & History
Lefse spans the whole country in countless forms, but the sweet, buttery rolled version is the one that travels. Tender and faintly earthy from potato, it is comfort you can fold in your hand.
Ingredients
- 500 g russet potatoes, boiled, peeled and finely mashed
- 50 g butter
- 50 ml double cream
- 1/2 tsp salt
- 150 g plain flour
- For the filling: soft butter, sugar and cinnamon
Recommended Tools
- Ridged rolling pinIts grooves press the round thin without tearing.
- Lefse turning stickLifts the paper-thin round to the griddle intact.
- Flat griddleHolds a steady dry heat for even browning.
Product suggestions are editorial references only; no purchase or affiliate links are currently configured.
Step-by-Step Instructions
- 1
Mash the warm potatoes finely, then beat in the butter, cream and salt. Cover and chill in the fridge overnight, until completely cold.
- 2
Work the flour into the cold potato to form a soft, pliable dough, then divide into eight balls.
- 3
On a well-floured surface, roll each ball paper-thin with a ridged rolling pin, and lift the round carefully onto a wooden turning stick (lefsepinn).
- 4
Cook on a dry griddle over medium-high heat for 1–2 minutes a side, until golden-brown spots appear.
- 5
Stack the finished rounds between damp towels to keep them soft, then spread with butter, sugar and cinnamon, fold and serve.
Chef's Tip
Rice the potatoes while still warm rather than mashing by hand — it keeps them lump-free and stops the dough turning gluey once the flour goes in.
Chef's Tip
Keep the dough refrigerated and flour it only as you roll; it warms and softens fast, which is exactly what makes it stick.
Keep exploring
There are 76 more stories waiting in the index — from Arctic cures to viral bakes.
Browse all recipes