LEFSE
Lefse, thin potato-dough flatbreads like Scandinavian tortillas, or Oslo injera, can be found on holiday tables throughout the upper Midwest, wherever Norwegian families settled to farm. The recipe is adapted from Ethel Ramstad, 90, who learned it from one Ollie Amundson in North Dakota decades ago. We picked it up when she was teaching it to Molly Yeh, 25, a Chicago-raised food blogger marrying Ms. Ramstad's great-nephew, on a farm in the Red River Valley, right before Thanksgiving. The riced potato mixture that forms the basis of the dough should be very, very cold when it is rolled out, to prevent stickiness. And although you do not need a lefse griddle to make great lefse, a lefse stick - essentially a long, thin, wooden spatula - is an admirable investment in success.
Provided by Sam Sifton
Time 2h20m
Yield About 18 large or 36 small lefse
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Cook potatoes until tender, 15 to 20 minutes. Drain well.
- Rice potatoes into a large bowl, continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool, then cover and refrigerate for a few hours, or overnight.
- When ready to make lefse, add 2 1/2 cups flour and mix well. Divide dough into two logs if you have a lefse grill, and four if you do not. Dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add remaining 1/2 cup flour. Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
- If you have a lefse grill, heat it to 400 degrees. If you don't have a lefse grill, set a wide, low-lipped nonstick pan over medium-high heat.
- Generously dust work space with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. If you have a lefse grill, gently roll dough into a large, thin circle (if you are using a regular pan, roll into a thin circle just smaller than the size of your pan), lifting and flipping frequently so it doesn't stick; use more flour as needed. Brush excess flour from dough. Use a lefse stick to carefully transfer to grill (use a thin spatula if cooking in a pan). Cook for 1 minute, or until lefse is steaming and small bubbles appear on uncooked side. Using lefse stick or spatula, flip lefse and cook for 45 seconds or so. Place lefse on a clean dish towel and cover with another. Repeat, stacking lefse atop one another between the dish towels.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 225 milligrams, Sugar 7 grams, TransFat 0 grams
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Nsubuga Ivan
[email protected]I'm really disappointed with this recipe. The lefse was nothing like what I expected.
Zaib Shah
[email protected]This recipe is a waste of time. The lefse was bland and tasteless.
DZ CODz
[email protected]I'm not sure what I did wrong, but my lefse turned out really thick and doughy.
Kingpinkingpin
[email protected]I found the instructions a bit confusing, but the lefse turned out great in the end.
Arafat Gaming
[email protected]The lefse was a bit too dry for my taste, but overall it was still a good recipe.
Tulsi Thakur
[email protected]I love that this recipe uses simple, everyday ingredients. It makes it so easy to make lefse at home.
Thabo Nteo
[email protected]I've been making lefse for years and this recipe is by far the best. It's so simple and the lefse always comes out perfect.
Ak Jalal
[email protected]I made this for a party and it was a huge hit! Everyone raved about how delicious it was.
Aayush Kunwar
[email protected]I'm so glad I found this recipe. Lefse is now one of my favorite treats to make.
Stacey Wehmann
[email protected]This is the best lefse recipe I've ever tried. It's so easy to follow and the results are always delicious.
Alivin Ang'ashi
[email protected]I followed the recipe exactly and the lefse turned out perfectly. It was so easy to make and everyone loved it.
Ra Fareed Sanwal
[email protected]The flavor of the lefse is amazing! It's the perfect combination of sweet and savory.
Samaira Kotha artist
[email protected]Lefse is a traditional Norwegian flatbread that is delicious and versatile. I love making it for special occasions, and it's always a hit.