By Megan PoehlerFeatured in Make It Minnesota's Winter 2014 issue.
My family and I have been making lefse together for the holidays for as long as I can remember. I’ve become the expert roller in my family, as I’m usually the one who can get it very thin without sticking or making holes.
For those who don’t know what lefse is, it’s a traditional Scandinavian thin flatbread made from potatoes, usually served at Christmas time. I am one-quarter Swedish, so my family has many Swedish dishes during the holidays. Lefse can be expensive to buy, so it might be nice to learn how to make it yourself!
2. Add the butter and sugar and mix well. Cool completely in fridge.
3. When the mixture is cool, mix in 3 cups of flour. Roll into golf-ball sized balls. When rolling the lefse, keep a portion of the balls in the fridge to make sure they’re cool to work with.
5. Start by rolling out a potato ball very gently. Depending of the size of your rolling pin, you can usually just let the weight of the roller apply the pressure needed.
This is important so that there is no residue left on the board or the roller, which can create holes in the lefse. 6. When it’s all rolled out, slide a stick under and gently lift it to the hot griddle.
7. Let cook for about a minute, until small bumps begin to form. Flip it again with the stick. A perfect piece of lefse will have small brown spots.
8. When done on both sides, use the stick again to set it on a dry towel to cool. Repeat the process with the rest of the mixture, keeping both the board and roller well floured.