norwegian potato flatbread

Allrecipes is part of the Meredith Food Group. Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Yum! This is my take on Norwegian flatbread. Charles Schrag has been making Norwegian lefse, a potato-based flatbread typically reserved for the holidays, since he was young. Get the recipe here—no special equipment needed! Norwegian Potato Flatbread (Lefse) Written by Catfood on 01/14/2020 in Bread, Recipe, Video. When you are ready to use them, remove them from the freezer and put them on a plate lined with paper towels. salt 1-1/2 cups buttermilk unbleached flour as needed www.thedailyspud.com/2010/09/26/lefse-norwegian-potato-flatbread You saved Norwegian Potato Flatbread (Lefse) to your. I needed to add another whole cup of flour to make it not sticky enough to roll. Gather the ingredients. Add the potatoes and cook until tender, 15 to 20 … I hear from my Norwegian friends that you can freeze these and reheat them when you want them. Scoop potato flesh out into a bowl. On Dec. 7, Schrag shows off … © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Add butter and milk and mash with a HAND masher. Feel free to substitute regular milk for the cream. Add comma separated list of ingredients to include in recipe. It used to be the daily bread for farmers and peasants during the Nordmen times. Lefse is a humble sort of flatbread, made as it is from leftover mashed potatoes. My other favorite topping combo is butter and some kind of berry jam and sour cream. Add the salt, sugar, and cream; mix until smooth. Your daily values may be higher or lower depending on your calorie needs. Ingredients. Continue to cook the remaining lefse. Have you ever had potato bread? I ll be making them again. The first time I made this I mixed it in a food processor - HUGE mistake! Preheat the oven to 400 degrees F (200 degrees C). Lefse (pronounced “leff-sa”) are a lot like tortillas or flatbread, but much larger and thinner. Let sit … A Norwegian holiday classic, these Christmas Gluten-Free Lefse are a soft potato flatbread that are easy to make and sure to be a new holiday favorite. Make a breakfast lefse with scrambled eggs and bacon. Flatbrød (literally “flat-bread”) is a traditional Norwegian unleavened bread which is currently usually eaten with fish, salted meats and soups.Originally it was the staple food of Norwegian shepherds, peasants, and Vikings. Mash smooth with the back of a spatula until there are no lumps left. Refrigerate uncovered. Peel and boil potatoes. I push my boiled and steam dried potatoes through a sieve with a wooden spoon when I make potato farls, flatbreads, gnocchi etc. To freeze them, fold the cooled lefse into quarters, place them in zip-top freezer bags, and freeze. Add comma separated list of ingredients to exclude from recipe. Lefse can also be frozen for up to six months. Lefse can be filled with savory fillings like. Stack on a plate as they're cooked and keep covered with a towel. It came out very nice. In the bowl of a stand mixer, combine flour, salt and sugar. This traditional Norwegian staple is easy to make and delicious to eat, served a variety of ways. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Norwegian Lefsa History: If you are of Scandinavian descent then you already know what Lefsa is and it is a part of every holiday menu. Percent Daily Values are based on a 2,000 calorie diet. These Norwegian potato flatbreads, or lefse, as your average Vikings fan would call them, combine two of my favorite things in the world – bread, particularly flatbread, and potatoes. Boil them until they are fork-tender. Mix in flour in several additions until the dough is able to be kneaded by hand. It is hard to find here in America, though I believe there are specialty stores where you can still buy them. An ice-cream scoop works well for this. Let sit until cool enough to handle but still very warm. In a stockpot, bring water to a boil and add the potatoes. Congrats! Next time will try with smoked salmon. Poke the potato skin all over with a knife and place on the prepared pan. Mix in the heavy cream (or evaporated milk), butter, sugar, and salt. Add enough flour to form a soft, but not too sticky, dough. Remove the cooked lefse to a plate lined with a damp clean cloth to cool. baking soda 1 tsp. The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples. They were still rather hard to handle, but I made it work. That plate included something called “Lefse,” a Norwegian flatbread that resembles a tortilla, only softer and richer due to the fact that it’s made with mashed potatoes, butter, and heavy cream. The History of Lefse The only change I made was cutting the ball into more than 8 sections because my pan was pretty small. This time I mashed with a potato masher. Drain and cool. Perhaps no food is more beloved by Norwegians than potato lefse. 1/2 cup lard, melted 1/4 cup sugar 1/2 cup oatmeal flour 1 cup graham flour 3/4 tsp. Coarsely chop them into 1-inch pieces. (I don’t own a ricer). Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake." Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook. Norwegian potato flatbread without really knowing what I was doing this came out really well and they are now one of my favorite new things to eat and the first thing I'm gonna do is roasted potato and before we do that, we'll give it the poke poke with a knife. While the traditional way to eat lefse is simply with butter and sugar, you can use lefse in just about any way you would use a tortilla or wrap. Mash until … We usually make a large batch of lefse flatbread for Thanksgiving so that … Enjoy them like a crepe with jam, Nutella, or cranberry sauce. Put potatoes through a ricer or mash. Serve warm. Back to Norwegian Potato Flatbread (Lefse). Divide dough into 8 portions. In Ireland, they call them potato farls, though they look different. Remove potatoes from heat, drain, and rinse with cold water. Poke the potato skin all over with a knife and place on the prepared pan. Let sit until cool enough to handle but still very warm. Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula or spoon and transfer it quickly to the griddle. Mashed potato … This easy lefse Norwegian flatbread recipe is made with a potato dough, so it’s perfect for using up any leftover mashed potatoes! Add the butter and mix until it disappears. Scoop potato flesh out into a bowl. But in Norway you would find them in any grocery … For special occasions, it may be served with Smear them with cream cheese and add deli meats or leftover cooked meat for a rollup. It is also found in Sweden where it is called läfsa or löfsa. Similar to Sweet Potato Flatbread, this goes well with all sorts of dishes: curry, meats, braised cabbage, fill it, top it or eat it plain. Norwegians and Swedes alike enjoy eating lefsa. This makes a thin and soft flatbread that’s more substantial than a crêpe but more delicate and chewy than a flour tortilla. Lefse is a flatbread from Norway — similar to a flour tortilla or chapati — that is generally made with a You can also use a potato ricer. Lefse is kinda like that — only rolled super thin and absolutely amazing when served warm with butter. While in years past, lefse was something of a staple food, these days it’s often served at the holidays and as an accompaniment to lutefisk (a soaked dried cod dish). Flatbread was an essential part of the Norwegian diet for a thousand years, since the time of Vikings. This traditional Norwegian potato flatbread is often eaten at the holidays but it's too good to only have once a year! Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Perhaps no food is more beloved by Norwegians than potato lefse.
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