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Scandinavian Potato Flatbread

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
75 min
SERVINGS
24 servings
Snack U.S.
Scandinavian Potato Flatbread
Ingredients
  • 3 cups boiling water
  • 3 cups dry potato flakes
  • 1 cup evaporated milk
  • 1/2 cup butter flavored shortening
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour, divided, or as needed
Instructions
1
Combine hot water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Refrigerate until the mixture is completely chilled to perfection
2
Once the dough has reached its ideal chilled state, incorporate 3 cups of flour using a pastry blender to break it down into smaller pieces.
3
Divide the dough into 3 equal portions and shape them into 3 logs. Place these chilled logs in the refrigerator to allow them to solidify further
4
Heat an electric griddle to 375 degrees F (190 degrees C), ensuring it reaches the optimal temperature for cooking
5
Separate the logs into 8 individual portions of dough and roll each one to a size comparable to a 10-inch tortilla. As you work with the dough, add any additional flour as needed to achieve a smooth consistency
6
Be gentle when rolling out the dough, applying light pressure with your rolling pin to avoid overworking it. The delicate nature of lefse dough requires care and precision
7
Cook the lefse on the griddle until it reaches a golden brown color, with a dry but not crispy texture, approximately 1 minute. Flip and rotate the lefse frequently to achieve even cooking
8
Remove the cooked lefse from the griddle and let it cool on a cloth, covering it with an additional cloth to maintain its moisture. Stack the baked lefse on top of each other, allowing the steam to create a more tender product