Lefse Norwegian potato flatbread
Thin, soft potato flatbreads cooked on a dry pan, then rolled up with butter and cinnamon sugar.
- Time1 hr plus cooling
- LevelMedium
- Costabout £0.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes for 20 minutes until very soft. Drain well, then press through a ricer or mash until totally smooth with no lumps.
20 min - 2
Beat the butter, cream, salt and 1 teaspoon sugar into the hot potato. Spread out on a plate and cool completely, about 1 hour, then chill if you have time.
60 min - 3
Mix in the flour with your hands to make a soft dough. Divide into 8 balls and keep them covered with a tea towel.
- 4
Heat a large dry non stick frying pan over a medium high heat. On a floured surface roll one ball as thin as you can, to a 20cm circle.
- 5
Cook the lefse for 1 minute 30 seconds each side, until pale with a few brown freckles. Stack them in a clean tea towel to stay soft.
1 min 30 s - 6
Spread each with soft butter, sprinkle with the sugar mixed with the cinnamon, then fold or roll up and eat warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.