Side Dishes
Vegan + Vegetarian


Prep: mins
Cook: N/A

Flatbreads are a feature of many diverse cultures – from Ethiopia to India to Mexico – Lefse, a thin potato-dough Scandinavian “tortilla” is a special food found on holiday tables all throughout the Midwest, where Norwegian immigrants settled. So what exactly is Lefse? It’s a riced potato mixture – rolled out when very cold (NOTE: this is key to prevent stickiness!) – and then fried on a griddle. It’s a delicious Scandinavian-American discovery if you haven’t had the joy of eating Lefse before!


  • 5 pounds red-skinned potatoes, peeled + cut into uniform size
  •  cup neutral oil (like canola or grapeseed)
  • 1 (5-ounce) can evaporated milk
  • ½ cup sugar
  • 2 teaspoons kosher salt
  • 2 ½ to 3 cups all-purpose flour, more as needed
Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)INFINF%
Saturated Fat (g)INFINF%
Carbohydrates (g)INFINF%
Protein (g)INFINF%
Sugars (g)INFNAN%
Fiber (g)INFINF%


  1. Put a large pot of water to a boil over high heat, when boiling, add potatoes, and cook until tender, about 15-20 minutes. Drain well.
  2. Rice potatoes into a large bowl (using a potato ricer), continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool (this is VERY important so that the dough doesn’t get too sticky!), then cover and refrigerate for a few hours, or overnight.
  3. When ready to make the Lefse, add 2 1/2 cups flour + mix well. Divide dough into four log. Dough should be sticky and hold together, but not so sticky it’s impossible to work with; if necessary, add remaining 1/2 cup flour. Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
  4. If you have a Lefse grill, heat to 400 degrees. If not, set a wide, low-lipped nonstick pan over medium-high heat.
  5. Generously dust work space with flour + flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk, and then gently roll dough into a large, thin circle a bit smaller than the size of your pan. Lift + flip  frequently so dough doesn’t stick; use more flour as needed. Brush excess flour from dough.
  6. Use a thin spatula to carefully transfer to pan. Cook for 1 minute, or until Lefse is steaming and small bubbles appear on uncooked side flip + cook for 45 seconds or so.
  7. When done with each Lefse, place on a clean dish towel + cover with another. Repeat, with the rest of your Lefse. Enjoy!


Eat fresh, with butter, or butter + sugar. You can save in the fridge for a day or freeze for up to a month.


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