Hardangerlefse is a variety of Lefse that gets risen, either with yeast, or with a chemical leavener. If a chemical leavener is used, it is commonly baking soda activated by either soured milk or buttermilk Typical ingredients for the dough are flour, sugar, buttermilk, butter, and baking soda. Some richer recipes add a syrup (such…
This Norwegian flat bread looks a bit like a very big flour tortilla. There are many different varieties: sweet, plain, thin, thick, and made with or without potatoes in the dough. In Norway, the potato version of Lefse is most popular in the Telemark region. Most people outside Norway, in particular Americans of Norwegian descent,…
A lefse griddle is a very large, flat, round cooking surface designed specially for baking the Norwegian flat bread called “lefse.” It has no edges on it and just a slightly raised rim.
Lefse Rolling Pins
A lefse rolling pin is a rolling pin with 3 mm (1/8 inch) wide grooves carved into the surface. The grooves pick up flour, making the rolling pin more non-stick.
A lefse stick is a carved wooden stick used to turn the large flatbreads known as “lefses” while cooking them on a griddle.
Numedal is a version of Lefse that is made with lots of milk, some butter and lard, egg yolks, white flour and a few tablespoons of sour cream. To clarify for Americans, there is no potato in this version. It is named after the Numedal region of Norway, where this version is popular. Language Notes…
This version of lefse is made with boiled potatoes mashed with milk, and mixed with rye flour and white wheat flour, and a dash of sugar and salt. It is then cooked as per Lefse. Language Notes In Norwegian, called “Oppdalslefser”.