Lefse (Norwegian Potato Flatbread)

Instructions

1. Boil the potatoes in well-salted water for 20 to 25 minutes, until very tender. Drain, then return them to the hot pot for 2 minutes to steam dry.
2. Rice the potatoes while hot, or mash them until completely smooth. Mix in the butter, cream, salt and sugar. Spread on a tray, cool, then cover and chill for at least 2 hours or overnight. The mixture must be completely cold.
3. Work the flour into the cold potato with your hands, just until a soft, smooth dough forms. Do not knead it hard. Divide the dough into 12 balls.
4. Roll each ball on a well-floured surface into a very thin round, 25 to 30 cm (10 to 12 in) across, turning it often. The dough should be thin enough to see the work surface through it.
5. Heat a dry heavy skillet or griddle over medium-high heat, to about 230°C (450°F). Lift a round on the rolling pin or a thin spatula and lay it in the pan.
6. Cook for 1 to 1 1/2 minutes, until pale brown spots and bubbles appear, then flip and cook for 1 minute more. Stack the cooked lefse between clean, slightly damp kitchen towels so they stay soft.
7. To serve, spread each lefse with soft butter and a sprinkle of sugar or cinnamon sugar, roll it up and cut it into pieces.

Tips

• Keep the dough cold and the surface well floured. Warm dough sticks to the pin, so chill the remaining balls if they soften as you work.
• Rice the potatoes rather than mashing them, because lumps tear the thin dough. Wrapped lefse keep for 3 days in the fridge or 2 months in the freezer.