Lefse is a Norwegian flat bread made with potatoes. My grandma used to make huge batches for us and send them via greyhound every Christmas. I decided to make a gluten free version and I must say it worked out very nicely!
6-8 cups boiled russet (or similar dry potato) potatoes (boil them with the skin on)
1 tsp. vegetable oil
dash of salt
as much Bob’s Red Mill all purpose gluten free flour as needed (between 1-2 cups). You don’t want too much moisture in your potatoes or your finished dough.
1. After boiling the potatoes, rice them with a potato ricer and let them sit until they are completely cooled down and room temperature.
2. Once the riced potatoes are cool, add the vegetable oil and salt and mix. Next add some flour (just a little at a time) and mix it in. The dough should end up firm enough to roll out like pie crust. Sprinkle flour on the rolling surface before trying to roll out the lefse rounds. You want them very thin. As thin as you can make them. For this reason we rolled ours out on a sturdy cutting board in order to slide the lefse round onto the griddle without it breaking.
3. Place the rounds one at a time onto a hot frying griddle. You could use a pancake griddle, a lefse griddle or even a cast iron pan if that is what you have. Do not grease the griddle.
4. Cook each side until lightly browned. Remove from heat and place on paper towel to cool a bit. Store between sheets of wax paper.
5. Lefse tastes great with a little butter spread on it and rolled up. As kids we loved rolling it up with peanut butter and honey. You can make a sandwich with it. It freezes excellent (between sheets of wax paper). It also keeps nicely in the fridge for a few days.
I love LEFSE!