Norwegian Lefse Recipe with Instant Potatoes
 
 
This recipe uses instant mashed potatoes from a box, and is an easy and reliable way to make lefse dough. Make a day in advance for best results.
Author:
Recipe type: Dessert
Cuisine: Norwegian
Serves: 40
Ingredients
  • 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
Instructions
  1. Day 1:
  2. Bring to a boil water, salt, sugar, and margarine.
  3. Remove from heat, then add powdered milk.
  4. Stir well to remove lumps.
  5. Add instant potatoes. Mix well with a wire whisk until smooth and no lumps remain.
  6. Cool in refrigerator overnight.
  7. Day 2:
  8. 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.
  9. Divide each of the three parts into small balls, approximately the size of golf balls.
  10. Refrigerate again, until ready to use.
  11. Preheat a lefse griddle to 450°F. Do not grease the griddle!
  12. Sprinkle lefse board and rolling pin generously with flour.
  13. Take out one ball of dough from the refrigerator at a time, flatten it to a disk, then sprinkle with flour.
  14. Roll to a thin circle.
  15. Loosen from board by running a lefse stick underneath dough, then lift and fold out onto the dry lefse griddle.
  16. Bake for about 1 minute until bubbles appear on the top side and and golden brown spots underneath.
  17. Flip and bake the other side for 30 seconds to a minute or so until brown spots appear underneath at well.
  18. 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/