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Lefse (Flat Potato Bread)




Source of Recipe


Internet


List of Ingredients




5 medium baking potatoes
1 teaspoon salt
3 tablespoons butter
1/2 cup milk or cream
1 teaspoon sugar
3 to 4 cups flour




Recipe



Peel and boil the potatoes (Idahos are best). Do not overcook. Mash or rice the potatoes and add the salt, butter and milk while still hot. Let cool and add enough flour so that it is easy to roll out. Use a well-floured board or pastry cloth and roll out a large spoonful of the dough as thin as possible (much thinner than pie crust). Cut in 6- to 8-inch circle (a sharp-edged pan cover can be used as you would a cookie cutter). Bake on an ungreased griddle on top of stove, moderately warm, until lightly browned on both sides. (A pancake turner flips them easily and several can be baking at the same time. We used an All-Clad griddle pan on our gas range and could do two 7-inch lefse at a time.)

Keep lefse soft between several slightly dampened towels until ready to serve. They may also be allowed to dry and eaten crisp, but most people prefer them soft and spread with butter and brown or white sugar (we preferred white). When spread, it is rolled or folded to serve. If it's served with a meal, sugar may be eliminated. Serves 12 or more.