Norwegian lefse is a soft, thin flatbread from Norway, commonly made with potatoes, flour, butter, and cream, then cooked on a hot, dry griddle. It is often spread with butter and sugar or served alongside savory foods; recipes vary by region and family, including versions with different proportions of potato and flour.
Ingredients
- 2 lb (900 g) starchy potatoes, such as russets, peeled and cut into 1-inch (2.5 cm) pieces
- ½ cup (113 g) unsalted butter, cut into pieces
- ⅓ cup (80 ml) heavy cream
- 1 teaspoon (6 g) fine salt
- 1 tablespoon (12 g) granulated sugar
- 2½ cups (300 g) all-purpose flour, plus up to ½ cup (60 g) for dusting and rolling
Russet potatoes work well because they are starchy and mash relatively dry. A floury potato such as a Yukon Gold is a reasonable substitute, though the dough may be a little moister and need slightly more flour. Heavy cream gives the dough a tender, rich texture; whole milk can replace it, but the lefse may be a touch less soft. The extra flour is for the work surface, not necessarily all for the dough, so keep it nearby and use only what prevents sticking.
Instructions
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Boil the potatoes. Put the peeled, cut potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then reduce the heat and simmer until the pieces are completely tender when pierced with a fork, about 15–20 minutes. Drain them thoroughly. Return the potatoes to the warm pan over low heat for about 1 minute, shaking the pan gently, to let excess surface moisture evaporate. Dry potatoes make a smoother dough that is easier to roll.
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Mash with the dairy and seasonings. While the potatoes are still hot, press them through a potato ricer into a large bowl, or mash them very thoroughly until no lumps remain. Stir in the butter until melted, followed by the cream, salt, and sugar. Avoid using a food processor or blender: working potatoes at high speed can make them gluey, which leads to tough lefse.
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Cool and chill the potato mixture. Spread the mash in a shallow dish so it cools evenly. Let it stand at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, until completely cold. This cooling and chilling time is important: warm potato mixture absorbs flour unevenly and can make a sticky dough that needs too much extra flour.
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Make and portion the dough. Sprinkle 2 cups (240 g) of the flour over the cold potato mixture and fold it in with a sturdy spoon or your hands. Add the remaining ½ cup (60 g) gradually, stopping when the dough comes together and feels soft, cool, and only slightly tacky. You may not need every bit. Divide the dough into 12 equal portions, about ⅓ cup each, and keep them covered while you work so their surfaces do not dry out.
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Heat the griddle and prepare a rolling surface. Heat a large cast-iron skillet, griddle, or lefse griddle over medium to medium-high heat. It should be hot enough that a small piece of dough begins to sizzle gently, but not so hot that it burns immediately. Keep the surface dry and ungreased. Lightly dust a pastry board or clean counter with flour, and dust a rolling pin; a traditional grooved lefse rolling pin is useful but not required.
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Roll one round at a time. Flatten a portion of dough into a disk, then roll it from the center outward into a circle about 8–9 inches (20–23 cm) wide and roughly ⅛ inch (3 mm) thick. Lift and turn it occasionally, adding a light dusting of flour underneath only if it sticks. Brush away loose excess flour before cooking, since flour left on the griddle can scorch. Keep the other portions covered while you roll.
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Cook the lefse. Lay one round on the hot, dry griddle. Cook for about 1 minute, until the underside has scattered pale-brown spots and the surface looks dry rather than raw. Turn it carefully with a long spatula or lefse stick and cook the second side for about 1 minute. Adjust the heat if the spots turn dark before the center cooks. Stack finished lefse under a clean kitchen towel as you go; the gentle trapped steam keeps them flexible.
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Finish the batch and serve. Repeat with the remaining portions, lightly flouring the board as needed and keeping the cooked rounds covered. If one tears, it can still be served; small cracks are common when a round is rolled very thin. Let the stack cool under the towel before packing it away, or serve the lefse warm or at room temperature with your chosen topping.
Tips
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Keep the potato mash dry and smooth. Drain the potatoes well and let steam escape after boiling. If the mash is wet, the dough will be sticky and tempting to over-flour, which can make the finished bread dense. A potato ricer gives an especially even mash, but careful hand-mashing works too.
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Add flour with restraint. Potato moisture varies, so the exact amount the dough takes up can vary too. Start with the listed amount and use only enough extra flour to roll the rounds without sticking. Too much flour can make lefse stiff and dry, particularly after it cools.
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Use moderate, even heat. A griddle that is too cool dries the rounds before they develop their characteristic spots; one that is too hot scorches the flour and leaves the middle undercooked. Test with the first round and adjust the burner before cooking the rest.
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Cover the dough and finished rounds. Uncovered dough develops a dry skin that can crack as you roll it. A clean towel over the cooked stack helps retain moisture. If you do not own a lefse stick or grooved rolling pin, a thin spatula and ordinary rolling pin are perfectly workable substitutes.
Serving Suggestions
For a familiar sweet serving, spread a warm or room-temperature round with softened butter, sprinkle with sugar, and add a little cinnamon if you like. Fold it into quarters or roll it loosely, then cut it into manageable pieces. Some households prefer just butter and sugar, while others add cinnamon; offer toppings separately so everyone can choose. A thin layer of jam or brown sugar is another easy option, though a heavy filling can make the delicate bread difficult to fold.
Lefse also works as a mild accompaniment to a savory meal. Serve it beside soup, stew, or a simple supper, or use a small piece to scoop up food. For a snack or light lunch, fold it around sliced cheese, cold cooked meat, or leftover vegetables. Keep wet fillings modest and add them shortly before serving so the flatbread does not become soggy. If serving a group, place the covered stack on the table and let people fill or top their own rounds.
Variations
Norwegian lefse is not one unchanging formula. Some versions are especially potato-forward and tender, while others use more flour and roll out a little sturdier. For this recipe, keep the potato mixture and flour balance close to the listed amounts the first time; then adjust the flour slightly on a later batch if your potatoes are consistently wetter or drier. A little less sugar makes a more neutral round for savory accompaniments, while the small amount included here gives a gentle sweetness rather than a dessert-like flavor.
If heavy cream is unavailable, substitute the same amount of whole milk. The result may be less rich, so avoid compensating by adding extra butter without adjusting the dough. For a dairy-free batch, unsweetened plain plant-based milk and a plant-based butter substitute can be used, though flavor and tenderness will differ. Use a neutral, unsweetened milk rather than vanilla or sweetened varieties. You can also omit the sugar for a plainer lefse, or add cinnamon at the table instead of mixing it into the dough, where it could change the dough’s color and make griddle browning harder to judge.
Storage and Reheating
Cool the lefse, then place it in an airtight container or wrap the stack securely. Refrigerate within 2 hours of cooking. For best texture, keep parchment or waxed paper between rounds if they are likely to stick. Refrigerated lefse keeps for about 3–4 days, although it may gradually become less pliable. Keep it covered rather than leaving the stack exposed to air, which dries the edges.
To freeze, separate the rounds with parchment, wrap them well, and freeze for up to 2 months for good quality. Thaw them in the refrigerator or at room temperature while still wrapped, so condensation forms on the wrapping rather than directly on the bread. To warm lefse, use a dry skillet over low heat or microwave a covered portion briefly, just until pliable. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center of the warmed portion with a food thermometer. Avoid prolonged heating, which can make thin rounds brittle. If they seem dry, a very lightly dampened towel around the stack during brief warming can help soften them.
Frequently Asked Questions
Is lefse the same as a tortilla? They are both thin flatbreads, but they are made differently. This Norwegian-style lefse contains potatoes and dairy, while many familiar tortillas are made from corn or wheat flour and water or fat. Lefse is usually softer and more delicate, and its potato dough needs gentle handling.
Do I need a special lefse griddle or rolling pin? No. A large, flat skillet or griddle and a standard rolling pin are enough. A lefse stick can make it easier to lift a thin round, and a grooved pin can create traditional markings, but neither is essential to cook a good batch. Work with one small portion at a time and keep the remaining dough covered.
Why is my lefse dough sticky? The potatoes may have retained too much water, the mash may not have been fully chilled, or the dough may need a little more flour. First dust the board and your hands lightly. If the dough remains difficult to handle, fold in flour a tablespoon at a time, stopping as soon as it can be rolled. Adding a large amount at once can make the cooked lefse tough.
Can I make the potato mixture ahead? Yes. Make the potato mixture, cool it, cover it, and refrigerate it for up to 24 hours before mixing in the flour and shaping the lefse. Chilling it overnight can be convenient and also makes the mixture easy to handle. Keep it refrigerated during that time, and do not leave cooked potatoes at room temperature for an extended period.
How thin should I roll lefse? Aim for about ⅛ inch (3 mm), or thin enough that the round cooks quickly but can still be lifted without tearing. A slightly thicker round is easier to handle and will still taste good, though it will be more bread-like. If the dough repeatedly tears, roll it a little thicker and use less flour on the board rather than forcing it thinner.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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