2 1/2 C water
1 T salt
3/4 C butter
1 1/4 C milk
3 T sugar
3 3/4 C instant potato flakes
2 1/2 C all-purpose flour


  1. Bring water, salt, and butter to a boil in a large saucepan. Remove from heat when butter is completely melted.
  2. Add milk and sugar. Stir until sugar is dissolved.
  3. Add potato flakes and stir until incorporated. Do not overbeat. Refridgerate potato mixture overnight, or until chilled.
  4. To make lefse, add flour and mix until a smooth dough forms. Form dough into 2″ balls; roll into flat rounds and bake on a hot griddle until blistered (flecked with brown) on each side.

Serving suggestions

When rounds have cooled, butter one side, cut into eights, and roll as for croissants (butter side in).

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