Once it's hot, add 1 round of dough at a time (or a few, depending on the size of your cooking surface) cook for 1 1/2 to 2 minutes on the first side, until the lefse bubbles on top and browns in spots underneath turn over and cook for about 2 minutes on the second side, until more brown spots form underneath and the lefse is fragrant. Heat a dry griddle or large skillet over medium to medium-low heat (at 4 out of a possible 10 on an induction burner).
You should see small bits of potato in the dough.
Use a dry pastry brush to brush off any extra flour on the lefse round. Working with one at a time, flatten each ball of dough into a disk on the work surface, then roll it out to a round that is the desired size (mentioned above). Use your hands to form 36 golf ball-size balls (for 7-inch lefse) or 18 larger balls (for 12-inchers).ĭust a work surface and rolling pin with flour. The next day, combine the potato mixture with flour, adding 1/2 cup of the latter at a time, kneading (in the bowl) the crumbly mixture into a dough that is firm and not sticky at all. Use a potato ricer to break down the cooked potatoes, then place them in a mixing bowl.Īdd the butter, cream and salt use your clean hands to knead the mixture (in the bowl) until it is well incorporated and lump-free it will look and feel like firm mashed potatoes.
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