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Dehydrated Lefse

Norwegian Flatbread

 

Ingredients

2-1/2 lbs potatoes, peeled, halved and boiled to fork tender..... or 4 cups reconstituted mashed potatoes *
2 tsp butter
4 ounces whipping or heavy cream
1 tsp white sugar
1 tsp salt
3 ounces white flour
 
 
 
Directions
 
1. If using fresh, boiled potatoes, put them through a ricer while still warm. (If you don’t have a ricer, you can mash the potatoes with a hand masher). You will need 4 cups riced potatoes.
 
2. Add the butter, cut into small pats to melt evenly. Stir a few times to mix well.
 
3. Cover and chill for several hours or overnight.
 
4. When ready to cook, heat electric griddle to 500° F.
 
5. Add cream, salt, sugar, and flour to potatoes and stir until most of the flour is worked in—it should look like loose crumbles.
 
6.Knead like bread dough 10 -15 times.
 
7. Using a 1/3 cup measuring scoop, scoop out 12 portions onto a tray or cookie sheet.
 
8. Shape each portion into a patty as you would a hamburger.
 
9. Gently roll into a ball and press flat. It should have no cracks, as they will only enlarge as you work. Work until they are smooth and have no cracks. Set patties aside to rest.
 
10. Prepare your pastry board with about 1/4 cup flour sprinkled into a slightly larger circle than the lefse round you plan to roll. Also rub flour generously into rolling pin. If using a pastry cloth, rub flour into that. Add flour to surface between each patty you roll, watching for “bald,” sticky spots.
 
11. Place a patty on prepped board or cloth and roll lightly, rotating and switching angles so that it rolls to an even thickness of the size you want—about 12 to 14 inches. (Some cooks finish rolling the lefse with a patterned rolling pin.)
 
12. Slide a lefse stick (a flat, thin stick similar to a paint-stirring stick) under center of lefse and lift gently to transfer to grill or griddle (it helps to have them close together). Alternatively, flip the edge of the lefse over the stick and roll a couple of times, then transfer and unroll on the griddle. Cook first side about 30 seconds until it bubbles up and has small browned spots on the bottom, then flip with stick and cook second side a shorter time. The lefse will look like flour tortillas, but are softer and more tender. Carefully stack and allow them to cool, then serve. (You can also fold them twice and freeze in zip-lock freezer bags for up to 6 months.)
 
13. Serve warm with butter. Top with cinnamon and sugar, fruit jam, lingonberries or blueberry filling, or ham and scrambled eggs or other savory fillings as desired. Remember, they’re soft and tender, so they don’t hold up to heavy fillings as tortillas would. Lefse can be eaten anytime, but are traditionally served for Christmas breakfast.
 
 

*  Reconstitute before using.  Follow directions on #10 can to reconstitute.

 

 

 

 

 

 

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