lefser

Lefser are traditional Norwegian soft flatbreads. The term lefser is the plural of lefse; lefse is the singular. Lefse is associated with Norwegian rural cuisine and is often prepared for Christmas and harvest celebrations. The dough is typically based on mashed potatoes, flour, milk or cream, and butter, with salt and sometimes a little sugar. Some regional recipes use wheat flour, while others mix in barley or rye to yield a firmer texture.

To prepare, potatoes are cooked and mashed, cooled, then combined with flour, salt, and fat; enough liquid is added to form a manageable dough. The dough is divided into small balls, rolled out extremely thin on a lightly floured surface, and cooked on a hot, dry griddle or cast-iron pan until the surface is speckled with light brown spots and the bread is pliable. Lefser are typically stacked and dusted with flour as they cool. They can be eaten while fresh, spread with melted butter and sugar or cinnamon, and rolled up, or used as a wrap for savory fillings.

Common varieties include potetlefse (potato lefse), which is the standard version; tørrlefse (dry lefse), a thinner, longer-lasting variant that stores well; and other regional forms that rely on different grain blends.

In the United States, lefse has become part of Norwegian-American heritage, especially in Minnesota and North Dakota, with communities maintaining traditional methods and serving lefse at holidays and fairs.