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Lefse Potato Flat Bread
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2010
This recipe comes from Norway, where it is generally prepared on festive occasions. A special grid-like rolling pin called a lefse is used, but your good old rolling pin at home will do fine. I like to serve these flat breads wrapped around some smoked salmon and a little creamed horseradish.
Ingredients
Method
Bake the potatoes until tender, then cut them in half, scoop out the flesh and pass it through a sieve or a potato ricer. Mix in the butter and a little seasoning and leave to cool. Stir in 175g (6oz) of the flour, then gradually add the remaining flour to make a stiff dough (you may not need all the flour). Divide the dough into 4, then divide each portion in