Norwegian Lefse Flatbread ノルウェイのレフシイ フラットブレッド

Whenever we do barbecue/roast in the Weber grill, we cook potatoes and parsnips with the meat. When we roasted pork last time, we ended up with good amount of mashed potato-parsnip. Although making croquets from the left-over potatoes is the usual way to handle this, we had excess frozen croquets in the freezer.  So, my wife looked for a recipe on the internet  to use up the potatoes. She came up with this “Norwegian Lefse Flatbread”. We had these as “lefse” roll-ups with smoked salmon and cream cheese as a lunch. I happened to make cucumber and onion salad earlier which made a perfect side (picture #1).

We made just three (picture #3). The texture is more potato than bread. Not much flavor from the mashed potato/parsnips came through. This is certainly an interesting dish and the recipe is extremely simple (involving only potatoes and flour) but having tried it once we probably won’t repeat it.

Ingredients:
1 cup Mashed Potatoes (about 8.5 ounces/240 grams fresh potatoes)
1 cup all-purpose flour (Plain Flour + extra for dusting (about ½ cup))

Directions:
Place the flour and potato mash onto the work surface. Start bringing the ingredients together to form a sticky dough. Roll this into a sausage and cut into several pieces about 2 inches long. Form each piece into a round shape. Cook on medium to high heat in a dry frying pan for about 2 minutes (1 minute per side) or until done. Best served right away while still warm.