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Lefse (Flat Potato Bread) Recipe

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Lefse (Flat Potato Bread)

5 medium baking potatoes
1 teaspoon salt
3 tablespoons butter
1/2 cup milk or cream
1 teaspoon sugar
3 to 4 cups flour

Peel and boil the potatoes (Idahos are best). Do not overcook. Mash or rice the potatoes and add the salt, butter and milk while still hot. Let cool and add enough flour so that it is easy to roll out. Use a well-floured board or pastry cloth and roll out a large spoonful of the dough as thin as possible (much thinner than pie crust).

Cut in 6- to 8-inch circle (a sharp-edged pan cover can be used as you would a cookie cutter). Bake on an ungreased griddle on top of stove, moderately warm, until lightly browned on both sides. (A pancake turner flips them easily and several can be baking at the same time.

Keep lefse soft between several slightly dampened towels until ready to serve. They may also be allowed to dry and eaten crisp, but most people prefer them soft and spread with butter and brown or white sugar. When spread, it is rolled or folded to serve. If it's served with a meal, sugar may be eliminated. Serves 12 or more.


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