Our Daily Bread - Lefse Potato Flatbread

Soft buttery flatbread with a prominent potato flavor.

Our Daily Bread - Lefse Potato Flatbread

Makes 8

I first learned about lefse on an episode of Calling All Cooks on the Food Network. I can still see myself watching as the cook rolled out the dough into large super thin circles with a textured rolling pin then cooked them on a flat pan turning the flatbreads with a wooden tool. When I started making lots of flatbreads a couple of years ago, the memory of those lefse was top of my list and I finally perfected it. My take isn’t quite like the traditional Norwegian lefse but they are delicious and can be enjoyed both savory and sweet. For an alternative flavor profile I also like to add a bunch of seeds to the dough, see the Note below for ideas of a more complex and a simpler flavor options.

“Recipe Tips:

*1. Start with about 350g of potato to compensate for peeling.

**2. Mix your choice of additions in with the flour before mixing the dough.
Additions Mix 1 = 6g (2 t) sesame seeds, black or white, 0.50 t nigella seeds, 1g (0.50 t) whole fennel seeds, crushed lightly
Additions Mix 2 = 0.50 t ajwain. ”

Ingredients

Potato Base

*300g (1.5 heaping c, mashed) potato, boiled in the skins, weighed after peeling

14g (1 T) butter

6g (1.5 t) kosher salt

5g (1 t) granulated sugar

20g (1 T) Greek yogurt

Dough

130g (1 c) all purpose flour

33g (0.25 c) whole wheat flour or all purpose

Method

1.      In a medium mixing bowl mash the hot potatoes with the butter, salt and sugar as smooth as possible.

A few small lumps are okay. Alternatively rice the potatoes for something perfectly smooth.

• Add the yogurt stirring well to combine.

• Cover and cool completely.

2.      Add the flours and additions if using to the potato mixture and mix to a dough.

• Knead in the bowl for 1 minute.

• Wrap the dough in plastic wrap and refrigerate for 2 hours.

3.      Preheat a saute pan on medium low for 5 minutes.

4.      Flour a work surface well and divide the dough into 8 equal portions.

• Using as much flour as necessary roll each portion to a 18cm (7 in) circle.

• Increase pan heat to medium-high.

• One flatbread at a time, brush off the flour from each side and cook 1 minute per side until well blistered.

• Remove to a plate and continue until all flatbreads are cooked.

5.      Serve.