Auntie Charlotte's Best Ever Norwegian Lefse Recipe

Every year, my family makes traditional homemade Norwegian Lefse for the holidays - Thanksgiving, Christmas and New Year's. It's a round flat bread that's sort of like a tortilla, but it's made with potatoes. When slathered with butter, sprinkled with sugar and rolled up, there's nothing better! My hubby's family is Norwegian, and he's been making and eating Lefse for years. Then he got a refresher course from our neighbor's Auntie Charlotte, who was a perfectionist when it came to Lefse and had her own recipe. We decided it was time to share this recipe of goodness, so we scheduled a Zoom DIY tutorial with my family, one of my sister's families and neighbors who are essentially just like family. Amidst the silliness and occasional chaos of this video, you'll learn how to make the most wonderful Lefse ever. One thing: among my family members there's a bit of controversy over whether to use real potatoes or potato flakes. Flakes are certainly easier, but real potatoes are more traditional. Here's the recipe (2 options):

Auntie Charlotte's Best-Ever Lefse
Supplies (easy to find online): Lefse griddle, rolling pin, rolling pion sock, Pastry board and cover, wooden Lefse turning stick, 2 kitchen towels, plastic baggie for storage.

*Lefse takes practice. Be sure to check out Auntie Charlotte's hints at the bottom. They can really make a difference!

Ingredients:
Makes 12 Lefse rounds
Option #1: Russet Potatoes, 6 medium
1/4 cup butter
1/4 cup milk
1 tsp salt
1 tsp sugar
2 2/3 - 3 Cups flour
Extra flour for rolling
Butter
Sugar (white or brown)

Directions: Peel and quarter potatoes. Boil until soft. Drain and use a ricer to make sure all lumps are removed. Allow to cool in refrigerator. While potatoes are boiling (or cooling), mix all other ingredients and let sit for 30 minutes. When potatoes are chilled, mix in as much flour as you can to make a slightly firm dough (this is where experience helps). Heat griddle to 500 F. Form dough into a log and cut into 12 pieces. Roll them into balls. On a generously floured pasteboard and cloth, roll each dough ball into a thin, round circle (like a tortilla). Use the lefse stick to lift the lefse off the board and place on the griddle (griddle should be dry - no oil, spray etc.). Fry until bubbles form and the underside develops golden brown spots. Flip and fry other side. Remove from heat and place on kitchen towel to cool. While the lefse is cooling, place another towel on top so the lefse steams a bit more. Repeat. To serve, fold and place on serving tray next to butter and sugar so guests can slather and sprinkle their own. To store: allow to cool to room temperature then fold in quarters, and keep in sealed plastic bag or similar container to prevent drying.

Option #2: (Potato flakes)
Supply list is same as above
Ingredients:
2 Cups potato flakes (Charlotte uses Hungry Jack)
1 tsp salt
1 tsp sugar
1 Cup milk
1 Cup cold water
1 T vegetable oil
1 T butter (melted)

Directions: Mix all ingredients except flour and let sit for 30 minutes. The add 1 Cup flour, mix and form into a loaf. Divide into 12 pieces. Roll each piece into a ball, and on a lightly floured pastry board and cloth, roll out into a thin round (like a tortilla). Heat griddle to 500 F. Use Lefse stick to lift lefse off of the board onto the griddle (griddle should be dry - no oil, spray etc.). Fry until golden brown spots form o, then flip and do the same on the other side. Pop any bubbles that form. Remove from heat and place on slightly damp kitchen towel to cool. While the lefse is cooling, place another towel on top so the lefse steams a bit more. Repeat until all doing is fried. To serve, fold and place on serving tray next to butter and sugar so guests can slather and sprinkle their own. To store: allow to cool to room temperature, fold in quarters, and keep in sealed plastic bag or similar container to prevent drying.

*Hints: As I mention above, there is definitely controversy among my family members about method! Some insist on potatoes, others, insist on potato flakes. And some says towels must be damp and others say they should be dry. But Aunt Charlotte has some hints that help either method.
1. Batter/dough must stay cool. If your house is too warm, it can make dough too sticky while you're cooking.
2. Even if you follow the directions, you may need to add a little flour.
3. When rolling, use plenty of flour on surface to prevent sticking.
4. Let lefse col to room temperature before folding and storing.

Видео Auntie Charlotte's Best Ever Norwegian Lefse Recipe канала Vivwilliamstv