Lefse (Norwegian Flat Bread)

    Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004




5 Cups of mashed potatoes (no milk, butter or salt added)

1/4 Cup vegetable shortening

2 Tbls soy creamer

1/2 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 onto a floured surface and in portion knead in the remaining flour to make a soft dough. Preheat a heavy cast iron pan to about 400º Fahrenheit not using any oil. Start by taking an amount of the potato dough equal to the size of a small hens egg and forming it into a ball, flatten by hand on a heavily floured rolling surface. Roll the dough into a circle about 8” in diameter, it will be very thin. Transfer the rolled circle to the pan and cook until blisters form and brown spots appear on the underside. Flip the lefse and continue to cook until brown equally 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.


Make 20