Wednesday, December 31, 2003
Lefse (Norwegian Flat Bread)
by Gladys to whom Lefse is art
5 Cups of mashed potatoes (no milk, butter or salt added)
¼ Cup vegetable shortening
2 Tbls soy creamer
1 ½ tsp salt
2 Cups all purpose flour
Beat the mashed potatoes, shortening, soy creamer and salt together until smooth. Cover and refrigerate for several hours, overnight is preferable.
Turn potato mixture on to a floured surface and in small portions knead in the flour to make a soft dough. Preheat a heavy cast iron pan to about 400º Fahrenheit not using any oil.
Take an amount of dough equal to the size of a golf ball and form it into a flattened ball on a heavily floured rolling surface. Roll the dough into a circle about 8" in diameter, it will be very thin. Transfer to the pan and cook until blisters form and brown spots appear on the underside. Flip the lefse and continue to cook until brown on both sides. Place the lefse in a pie pan lined with aluminum foil and cover to store. Continue in this manner until all the dough is cooked and stored in the covered pan to cool. May be served hot or cold with a variety of sweet or savory fillings.
Roll up lefse with sweet jam or sugar and cinnamon or try it with warmed savory sage dressing and cranberries. It won't be long before you'll discover your own favorite toppings. Come to think about it you might have wanted to double that recipe when you were cooking.
Makes 20 Lefse breads