Potato Flatbread (Lefse)
Lefser are delicate Norwegian flatbreads—made from potatoes, butter, cream and flour—that sit somewhere between tortilla and naan in texture and versatility. Enjoy them as breakfast wraps, simply slathered with butter at the table, or paired with cream cheese, smoked salmon, capers and fresh dill for an elegant snack. To my husband they’re reminiscent of Scottish potato scones, a comforting nod to shared culinary roots. This recipe comes from the excellent cookbook “Scandinavian from Scratch” and showcases the understated brilliance of Scandinavian cooking: humble ingredients transformed into something warm, communal and utterly delicious.
Potato Flatbread (Lefse) Recipe
By Zosia Culinary Adventures | Date: February 05, 2026
Preparation Time: 1 hour plus overnight maturing
Cook Time: 1 hour
Yield: 18 x 85g flatbreads
Ingredients:
1.4 kg Yukon Gold potatoes
120 g unsalted butter
120 g 35% cream
3 teaspoons sea salt
390 g bread flour or all purpose flour
Instructions:
Peel the potatoes and place them in a large saucepan filled with lightly salted water. Bring the water to a rolling boil, then reduce to medium–high heat and simmer the potatoes for 10–15 minutes, or until a fork easily pierces them and they are tender.
While potatoes are boiling heat up gently cream and butter until butter has melted. Keep it warm until potatoes are cooked.
Once the potatoes are cooked, drain them thoroughly and, while they are still hot, mash them gently with a potato masher. Quickly, using a hand mixer, blend the warm cream and butter mixture into the mashed potatoes until they become smooth and creamy. Taste the potatoes and adjust seasoning with salt if desired. Transfer the mashed potatoes to an airtight glass container or a ceramic bowl and refrigerate them overnight, allowing the flavors to mature and meld together.
When you’re ready to make lefser, take the potatoes out of the fridge and begin adding flour gradually, about 130 g at a time, until a soft, pliable also sticky dough forms. At the beginning you can stir with a wooden spoon, but eventually you may need to turn the mixture out onto a well-floured work surface to continue kneading. Once the dough comes together, divide and roll it into small 85 g balls, continuing until all the dough has been used. Cover the balls with a clean tea towel to prevent from drying.
Set an ungreased cast-iron pan over medium-high heat and allow it to heat up for several minutes; it needs to be very hot to develop the characteristic dark spots that are essential to authentic lefse.
Flour a clean work surface liberally and begin rolling out the first ball of dough. This dough is rather sticky, so be generous with the flour to keep it manageable and avoid frustration. As you roll each ball, rotate the flattened dough frequently to prevent it from sticking to the table or work surface. Aim for each flatbread to be roughly 20 cm in diameter, thin enough for a delicate texture yet still sturdy enough to lift and transfer to the cooking pan. At the end, make sure to prick the lefse on the table with a fork at least 35 times to prevent large air bubbles from forming while cooking. Remember to brush off any excess flour prior cooking.
When your lefse is ready to cook, place it carefully in the hot cast-iron pan and cook for 1–2 minutes on each side, until it is speckled with attractive golden-brown spots. While each lefse is cooking, roll out the next one so it’s ready to go.
Transfer each cooked lefse to the plate, covering the plate with a clean tea towel.
Lefser are typically served at room temperature while still fresh, spread with savory or sweet toppings. Personally, I enjoy them as a breakfast wrap filled with fluffy scrambled eggs and sautéed peppers and onions for a satisfying start to the day. They can also be refrigerated for up to a week. Just make sure to place a sheet of parchment paper between each lefse and store them in an airtight container.
Enjoy it~
