My grandmother used to make Lefse for all the kids , every day... there was 21 grand kids.. She was a machine. We grew up with Lefse and Norwegian thin bread. I miss it so much. She passed when I was really young, but its something I wont forget.. Ive had a few family members make both , but none of them can make it like she did. I need to try this.
Just made it for the first time today. My parents never made it, so I'm glad to be the first. My 20 month old had some in his crib right before going to bed and enjoyed. Felt good to make for them, and for me! Did it without a lefse kit, so not as pretty, but still tasty.
I'm here to see what I did wrong. I had my first go at potato lefse just now (not using your recipe). Yesterday I peeled and boiled the potatoes, let them cool a bit, put them in the fridge. Today I mashed them with a masher, then added what I thought was a little bit of water (not adding dairy or fat, digestive problem), then the recommended amount of flour. I had to add so much more flour to make it a cohesive dough and not a sticky mess. I immediately thought I initially added too much water. I now also also understand why you're supposed to peel them after boiling, as potatoes get more water in them as they boil without the skin. Anyway, I rolled it out to the specified thickness (about 3 to 4mm) and baked it in a hot dry non stick pan for 2 to 3 minutes on each side per the recommendations. I wasn't sure if you were supposed to press them or not, so I didn't. It puffed up like pita or some of the indian flat breads, which to me seemed to be a good sign. But when my flatbread (I'm ashamed to call mine lefse now) developed the golden brown spots I was expecting according to the pictures, it was pretty hard and bread like. Not bad if you're expecting a stiff bread, but bad if you're expecting a pliant pancake that will allow you to roll it up.
My first attempt to make lease did not come out so well. It was tough to get it thin enough and not rip. I feel that I did not let my potatoes cool long enough. How long should I let the stand? Any secrets on knowing when dough is thin enough?
My grandmother used to make Lefse for all the kids , every day... there was 21 grand kids.. She was a machine. We grew up with Lefse and Norwegian thin bread. I miss it so much. She passed when I was really young, but its something I wont forget.. Ive had a few family members make both , but none of them can make it like she did. I need to try this.
Just made it for the first time today. My parents never made it, so I'm glad to be the first. My 20 month old had some in his crib right before going to bed and enjoyed. Felt good to make for them, and for me! Did it without a lefse kit, so not as pretty, but still tasty.
Looks good, I want to eat it with butter. Good job as always Silvia!
Will try. Thx 😍
Yes to all these things.
Thanks!
I'm here to see what I did wrong.
I had my first go at potato lefse just now (not using your recipe). Yesterday I peeled and boiled the potatoes, let them cool a bit, put them in the fridge. Today I mashed them with a masher, then added what I thought was a little bit of water (not adding dairy or fat, digestive problem), then the recommended amount of flour.
I had to add so much more flour to make it a cohesive dough and not a sticky mess. I immediately thought I initially added too much water. I now also also understand why you're supposed to peel them after boiling, as potatoes get more water in them as they boil without the skin.
Anyway, I rolled it out to the specified thickness (about 3 to 4mm) and baked it in a hot dry non stick pan for 2 to 3 minutes on each side per the recommendations.
I wasn't sure if you were supposed to press them or not, so I didn't.
It puffed up like pita or some of the indian flat breads, which to me seemed to be a good sign.
But when my flatbread (I'm ashamed to call mine lefse now) developed the golden brown spots I was expecting according to the pictures, it was pretty hard and bread like. Not bad if you're expecting a stiff bread, but bad if you're expecting a pliant pancake that will allow you to roll it up.
Takk :)
My first attempt to make lease did not come out so well. It was tough to get it thin enough and not rip. I feel that I did not let my potatoes cool long enough. How long should I let the stand? Any secrets on knowing when dough is thin enough?