Grandma Anderson's Flour Lefse
This is my family's prized lefse recipe - made of flour (not potatoes), lard, salt and milk. A Norwegian tradition that will carry on forever, I hope!
Equipment
- Lefse grill
- Pastry board covered with a fabric cloth
- Rolling pin I also use a 'sock' to put on my rolling pin
- Flat spatula for flipping the lefse on the grill
Ingredients
- 1/4 cup + 1 Tablespoon Lard
Room temperature - 4 cups all-purpose flour I use King Arthur's brand
- 1 teaspoon salt regular iodized salt is what I use
- 2 cups milk Hot (but not boiling - I use skim but whole or 2% works too)
Instructions
- Add the lard to the flour and salt, mixing in finely with your hands.
- Gradually add enough of the milk to make a dough that you can roll out thinly. Watch this closely - don't put in all the milk at once; I typically use just under 2 cups.
- Knead together (this doesn't take much time) and shape into an oblong roll (this doesn't need to look pretty) and cut into approximately 24 pieces, depending on the size you want.
- Roll each piece in flour into a ball (again, this doesn't need to be perfect) with your hands and place in a flour-lined bowl.
- Using a pastry cloth on a pastry board, sprinkled with flour, roll out each piece with a rolling pin. (You can add extra flour to the pastry cloth to prevent the dough from sticking.) The key is to roll out as thinly as possible but not tear.
- Bake on a lefse grill, watching closely – this process goes fast! If the lefse gets too brown, the edges will be too crisp.
- Lift lefse off the grill and onto a sheet of aluminum foil or a paper towel to cool.
Notes
My favorite way to eat lefse is to make a "lefse cling". Make sure you spread butter on the piece of lefse and then layer ground beef (cooked), boiled poatoes, and peas wrapped up into a lefse. It's like a burrito!
Tried this recipe?Let us know how it was!