Hardanger Lefse Recipe

Lefse (the real stuff from Hardanger) is an interesting concept to me. It is dried flat-bread stored on the shelf for months and then when you want to use it you just dip it in water and eat! Of course, it is a little more romantic than that in real life but that’s the main gist. In Norway, there are still Lefse recipes around from the 1630s! There are many other ‘non traditional’ varieties in other places that have Norwegian immigrants but I have never seen those used in Norway. Also, Lefse recipes that use potatoes are more modern as potatoes didn’t get introduced in Norway until the 1700s – the first documented potato was in 1757!

5. Roll out and bake on a hotplate at medium heat. Bake slightly on one side and a little more on the other. The bread is supposed to form light brown spots when baked properly.

Hardanger Lefse 4 cups Buttermilk 1 stick Butter 1 cup Honey 2 tablespoons Baking soda Or ammonium bicarbonate (aka horn salt) found in speciality baking stores outside Norway or on the supermarket shelf in Norway method 7 cups Oat flour 1. Warm the milk slightly. 2. Add room temperature butter. 3. Mix sugar flour and baking soda together and then add to the milk mix. 4. Knead carefully to a smooth dough. 5. Roll out and bake on a hotplate at medium heat. Bake slightly on one side and a little more on the other. The bread is supposed to form light brown spots when baked properly. 6. Stack them in layers with a cloth between each to keep them soft. 7. When cooled spread on the filling, fold in half and cut into squares.

Day 18: Lefse

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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.