Lefse Bread Recipe and Update!!!

4/4/2018

It has been a couple of years since I have made my Lefse Bread recipe and I thought I would share a quick update. We have moved to a much higher elevation since the last time I made them and noticed that I have had to make some changes.

In using the recipe at over 3100 feet above sea level, I discovered this year that I needed to add an additional ½ Cup of flour before they were the consistency that I could roll them out thin enough without sticking. I thought I would mention this in case anyone else has a similar experience. Most recipes I do not need to change up here, but this is apparently one that does need it!

An additional note is, in adding the extra flour for the bread, I ended up with more dough than I needed for two meals. I took the extra dough and added another ½ cup of flour to it, cut it into balls, rolled them in extra flour and then used my pasta machine to turn them into crackers! I baked these crackers for 15-18 minutes at 375 degrees F.

I have to say, these are the best crackers I have made in a long time. Even Jim said the same thing! They are delicious with some lentil humus and salsa verde with extra cilantro. We truly enjoyed them with breakfast this morning!

Just thought I would share some additional ideas in case matzah is starting to get boring. Shalom!!!

Lefse Bread
2 Cups Mashed Potatoes, potato flakes rehydrated work well
2 Tbsp butter or EVOO
3 Tbsp Milk (Heavy cream makes the best, whole milk 2nd best, 2% okay, skim not so great)
½ tsp salt
1 Cup flour, wheat works well (May need a little more to make the dough not too sticky)

Mashed potatoes need to be completely cooled before using for this recipe. Leftovers work wonderful.
Work the butter, milk, and salt into the potatoes until well blended. Add flour and knead just a little to make a smooth textured dough. Divide dough into 6-9 rounds. Roll each into a thin circle or square on a floured board. Cook lefse on an ungreased hot griddle on medium heat until lightly browned, flip and lightly brown the other side. Serve with butter or as bread with your favorite meal.

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Yehudit (Judith)
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