This is Norway to me. The Norwegian “Lefse” is a flatbread made of potatoes. It’s a big part of Norwegian food heritage but still very common today. I have already told you how sporty I think the Norwegians are, and this is a perfect snack they bring to their sport events.
What I love with this flatbread is that it’s being a total different meal depending on the filling. In Norway it’s very common to serve a hot dog in this flatbread, but then it’s called “Lompe”. You can also fill it with a traditional Norwegian fish, but then we are back to the name “Lefse”. One of my favourites, which is also very common, is to make a sweet flatbread. Then you spread it with sweet butter, sprinkle with cinnamon and sugar, and then roll or slice it up. If you prefer peanut butter and jam, you should try that out.
In my recipe below, I have decided to serve one foodie version with avocado, spinach and sun-dried tomatoes. Then I have also made the very traditional sweet version with butter, cinnamon and sugar. You just have to try it!
Ingredients (12 flatbreads):
- 2 lb potatoes
- 1 – 1 1/3 cup rye flour (or gluten free flour)
- 1 tsp salt
Filling 1 (8 flatbreads):
- 4 tbsp cream cheese
- 1 avocado
- 10-12 sun-dried tomatoes
- 4 oz spinach
Filling 2 (4 flatbreads):
- 2-3 tbsp butter
- 1-2 tsp cinnamon
- 1-2 tsp sugar
Peel the potatoes and cut them into large chunks. Place in a saucepan and cover with cold salted water. Over medium-high heat, bring the water and the potatoes to a gentle boil. Cook until the potatoes are very soft and easily pierced with a fork, 10-12 minutes from the start of the boil. Drain the potatoes and transfer to a mixing bowl. Use a potato masher to mash the potatoes. Add the flour and salt and use your hands until you have a dough that looks like a bread dough.
The dough needs to get cold so keep it in a bowl in the refrigerator for an hour.
When ready to make flatbreads, divid the dough in 12 equal pieces. Roll each piece to a ball with your hands and then use the rolling pin to make the thin flatbread. Lift, move, and flip the dough frequently as you work to make sure it’s not sticking. Use extra flour on the baking board if needed. Set a cast iron skillet or flat grill pan over medium-high heat. A pastry scraper might be helpful when moving the flatbread from the baking board to the pan. Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer the cooked flatbread to a plate and cover with another clean kitchen towel. While one flatbread is cooking, roll out the next one.
Time to spread the flatbread with the filling. With filling #1, spread cream cheese on the flatbread, add the fresh spinach, slices of avocado and sun-dried tomatoes cut in smaller pieces. Place it on one side of the flatbread and then start from that side and roll the flatbread to a roll.
For filling #2, spread butter on the flatbread and then sprinkle with cinnamon and sugar. Fold the flatbread on the middle and cut it in 4-5 slices.
If you don’t use all your flatbread, you can store them in the freezer.
My plates are from Swedish H&M Home.