Norwegian Lefse Recipe with Instant Potatoes
Author: Inger & Svein
Recipe type: Dessert
Cuisine: Norwegian
Serves: 40
- 9 cups water
- 1 Tbsp salt
- 1 Tbsp sugar
- 3 sticks margarine
- 3 cups Carnation powdered milk
- 1 box (15.3 oz) instant Hungry Jack potatoes
- 4½ cups flour, divided
- Day 1:
- Bring to a boil water, salt, sugar, and margarine.
- Remove from heat, then add powdered milk.
- Stir well to remove lumps.
- Add instant potatoes. Mix well with a wire whisk until smooth and no lumps remain.
- Cool in refrigerator overnight.
- Day 2:
- Divide dough into three parts. Remove one part at a time, leaving the rest in the refrigerator. For each part, add 1½ cups flour and knead well.
- Divide each of the three parts into small balls, approximately the size of golf balls.
- Refrigerate again, until ready to use.
- Preheat a lefse griddle to 450°F. Do not grease the griddle!
- Sprinkle lefse board and rolling pin generously with flour.
- Take out one ball of dough from the refrigerator at a time, flatten it to a disk, then sprinkle with flour.
- Roll to a thin circle.
- Loosen from board by running a lefse stick underneath dough, then lift and fold out onto the dry lefse griddle.
- Bake for about 1 minute until bubbles appear on the top side and and golden brown spots underneath.
- Flip and bake the other side for 30 seconds to a minute or so until brown spots appear underneath at well.
- Remove and place on a cookie rack between two towels. When cool, store in ziplock bags. Can be frozen.
Recipe by The Country Basket at https://thecountrybasket.com/how-to-make-and-bake-norwegian-lefse/
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