Potato Lefse (Norwegian Soft Flatbread) 🥔

Método

1. 1

   Boil potatoes until fully tender; peel while warm and pass through a potato ricer twice. Cool uncovered so the starch dries out a little.

2. 2

   Stir in salt, sugar and cream, then work in flour until a soft, tacky (not sticky) dough forms. Rest 30 minutes.

3. 3

   Divide into golf-ball pieces; roll each paper-thin on a floured board — you should almost see the wood through it.

4. 4

   Dry-sear each round on a hot griddle or big pan, 1-2 minutes a side, until freckled with brown blisters. No oil in the pan.

5. 5

   Stack cooked lefse under a towel so they stay pliable.

6. 6

   Traditionally serve warm, slathered with butter and cinnamon-sugar; Norwegians also roll in brown cheese, jam or the potato-butter filling.