Lefse is eaten as a sweet treat, with sugar and jam, or as an accompaniment to a savory meal, with nothing but butter.
INGREDIENTS | YIELDS 8–10 BREADS
- 2 pounds russet potatoes
- Water, as needed
- 2 teaspoons kosher salt
- 3–4 cups all-purpose flour
Peel and halve potatoes. Place in a large pot, cover with cold water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Drain and cool.
Pass cooled potatoes through a ricer or mesh strainer, and combine in a large bowl with salt and enough flour to create a firm dough. Turn out onto a floured work surface and knead 3–5 minutes, until smooth. Add flour only to reduce stickiness. Cover and rest 20 minutes.
Turn dough out onto a floured work surface. Pinch off golf-ball-sized pieces and roll into balls. With floured fingers, flatten into thin disks, then use a rolling pin to roll out disks ¼″ thick. If the dough becomes elastic and springs out of shape, allow it to rest for 5 minutes, then roll again as necessary.
Preheat a griddle over medium heat. Cook on hot, dry griddle until lightly golden but still pliable, about 1–2 minutes per side. Serve warm.