Norwegian Lefse Is A Traditional, Ethnic Food

Norwegian lefse is one of the world’s flat-breads. There are many ethnic versions of fried, baked, or griddle-cooked dough which have come down through generations. There are many regional versions of this delicacy in Norway, as well as variations that have arisen throughout the world.

Most of the world’s flat-breads are made with wheat flour, although other grains and beans are used as well. Often the loaves are unleavened, so they do not rise significantly during baking. Varieties with yeast are often rolled thin and deep-fried in flat loaves. Many people know them as the sweetened, crispy, golden discs sold at fairs, carnivals, rodeos, and other seasonal gatherings.

Lefse is made of wheat flour, milk or cream, and potato. It’s traditionally made with a grooved rolling pin. This special utensil prevents air pockets from forming inside the flat loaf. Although there are versions of this basic recipe that call for yeast, the traditional batter has no rising agent.

The version from Norway differs in being made with milk or cream and potato as well as wheat flour. It is cooked on a griddle in the same way it has been done for generations. Other flat-breads were baked on hot stones (tortillas), deep fried in hot oil (elephant ears, funnel cakes, fry bread, bannocks, fried dough), or made in frying pans like johnny cake.

This staple was carried on long sea voyages by Norwegian sea-going crews. It keeps well and can be dried for long-term storage. There are many special techniques of preparation that have been passed down from generation to generation. It is often made as a family activity during winter holiday celebrations.

Go online to find the basic recipe for Norwegian lefse. Then you might like to try some of the many variations of this ethnic treat. norwegian lefse

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