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How to Make Lefse – Traditional

A traditional lefse recipe, Norwegian potato flat bread. Spread with butter, sugar, roll-up and enjoy.

  • Total Time: approx 4 hours


Units Scale
  • 5 cups mashed potatoes (~2.5 pounds)
  • 1 cup cream
  • 2 tablespoons shortening
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour



  • Boil 2.5 pounds of potatoes until they fall apart and yield 5 cups.
  • Drain the potatoes, you don’t want any water.
  • Mash the potatoes with a beater.
  • Add cream, shortening, sugar, and salt to hot potatoes.
  • Cool thoroughly, and then add the flour.
  • Mix and knead.
  • Roll the dough into balls.
  • Chill in the refrigerator.
  • Preheat the lefse griddle to 350 degrees. (may depend on your grill)
  • Pull only one ball of dough from the refrigerator at a time.
  • On a floured pastry board, roll the dough to about 12 inches in diameter.
  • Place the rolled dough on the griddle.
  • The dough will start to bubble.
  • Flip and cook the other side.
  • Repeat.
  • When you’re ready to serve — spread with butter, and sugar, roll up and enjoy!


The time will depend on your lefse making skills 😉

  • Author: Kelsey Restemayer
  • Category: Breads
  • Cuisine: Norwegian

Keywords: traditional lefse, flatbread

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