I have had a few requests for Lefse, which is a Scandinavian potato flatbread. I believe it is typically brushed with melted butter and a little salt, or butter and cinnamon sugar and then rolled up. I think it would be nice with eggcellent eggs or even stew or a savory mushroom dish. You roll the dough gently to about 1/8 inch thick (like a crepe) and dry fry on a skillet (meaning no grease).
Lefse
I have had a few requests for Lefse, which is a Scandinavian potato flatbread. I believe it is typically brushed with melted butter and a little salt, or butter and cinnamon sugar and then rolled up. I think it would be nice with eggcellent eggs or even stew or a savory mushroom dish. You roll the dough gently to about 1/8 inch thick (like a crepe) and dry fry on a skillet (meaning no grease).
Nutrition
Ingredients
Method
- Peel your russet potato and cut into 6 pieces. Bring to a boil and cook until tender, about 20 minutes. Drain and put through a ricer (or mash well).
- Add the butter and rice milk to the riced potato. Set aside to cool.
- Meanwhile combine baking mix, xanthan gum, baking powder, salt and sugar in a small bowl. Add to cooled potato. Mix to combine.
- On a well starched area, briefly knead the potato dough. Divide into 6 even pieces (roughly 78 gm each).
- On a well starched area, gently roll out each piece into a 5 x 7 rectangle (trimming edge if desired).
- Preheat a cast iron pan on high heat. Once it is hot, reduce to medium. Add the dough on to the ungreased pan. Cook for 2 minutes, gently flip with a spatula and cook for another 2 minutes. Repeat with remaining dough.
- Add melted butter and cinnamon sugar if desired and roll up.
