Lefsa - Norwegian Flatbread

1. 1

   Cook the potatoes, mash them while still warm.

2. 2

   Knead the potatoes well with 1 pound of rye flour until it becomes a fine paste, and leave until the following day.

3. 3

   Roll on a floured board as thinly as possible to round cakes as large as a cast iron griddle (or your new fangled electric griddles).

4. 4

   Bake by turning several times with a pancake turner until well baked.

5. 5

   They should be light brown.

6. 6

   Place on paper to cool.

7. 7

   The bread will be crisp at this point.

8. 8

   (For softer cakes, do not turn more than two or three times).

9. 9

   Keep Lefsa in clean kitchen towels, (this means flour sack or cotton toweling, not terry cloth, but you can wrap them in tin foil).

10. 10

    Make a paste of equal parts of butter and sour cream and spread half on one side of the cake and dust with a little sugar.

11. 11

    Fold the unbuttered part over again to form a triangle.

12. 12

    Keep the cakes covered until served.

13. 13

    They are a finger food for the most part and a good accompaniment for any meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.