Lefse

About This Recipe

Lefse is a traditional Norwegian flatbread made from riced potatoes, butter, cream, and flour, rolled paper-thin and cooked on a dry, very hot griddle. It is a staple at Norwegian Christmas celebrations and a beloved year-round treat across the country. Families often gather for annual lefse-making sessions, passing recipes and technique through generations. The bread is tender, slightly chewy, and subtly flavoured; it can be eaten sweet with butter and cinnamon sugar, or savoury as a wrap for cured meats and cheese. In Norwegian-American communities, lefse-making is a proud cultural tradition kept alive with dedicated wooden rolling pins and grooved boards.

Ingredients

Serves 8

• 1 kgfloury potatoes (e.g. Maris Piper), boiled and riced while hot
• 50 gunsalted butter, softened
• 60 mldouble cream
• 1 tspsalt
• 1 tspsugar
• 200 gplain flour, plus extra for rolling
• 4 tbspsoftened butter, for serving
• 3 tbspcinnamon sugar (1 tsp cinnamon + 2 tbsp sugar), for serving

Instructions

1. 1

   Rice and cool the potatoes

   Rice the hot boiled potatoes immediately. Stir in butter, cream, salt, and sugar. Spread out on a tray to cool completely to room temperature — this step is critical to prevent a sticky dough.

2. 2

   Add flour

   Once cooled, mix in the flour gradually until a soft, non-sticky dough forms. Do not overwork it. Divide into golf-ball sized portions (about 60 g each) and refrigerate for 30 minutes.

3. 3

   Roll thin

   On a well-floured surface, roll each ball as thin as possible — ideally 2–3 mm, almost translucent. Use a grooved lefse rolling pin if you have one for the traditional texture.

4. 4

   Cook on a hot griddle

   Heat a dry cast-iron griddle or large frying pan to very high heat (230°C / 445°F if measuring). Cook each lefse for 60–90 seconds per side, until brown spots appear. It should puff lightly.

5. 5

   Keep warm and serve

   Stack cooked lefse under a clean tea towel to keep soft and pliable. Serve warm, spread generously with butter and dusted with cinnamon sugar, then rolled up.

Variations

• •

  Savory lefse can be filled with cured meats, brown cheese (brunost), or smoked salmon.

• •

  Some recipes use a mix of potato and flour from the start, producing a slightly sturdier bread.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Wrap cooled lefse in cling film and store at room temperature for 2 days, or freeze layered between parchment for up to 3 months. Reheat briefly on a warm pan.

Frequently Asked Questions