How to Make Vegan Flatbread Recipe

Norwegian Potato Flatbread (Lefse)

To make this vegan flatbread recipe, you'll start by combining the flour, yeast, and salt in a mixing bowl.

Recipe Summary Norwegian Potato Flatbread (Lefse)

This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.

Ingredients | Vegan Flatbread Recipe

1 large russet potato

1 ½ tablespoons unsalted butter

1 teaspoon salt, or to taste

1 teaspoon white sugar

¼ cup heavy cream

1 cup all-purpose flour, or as needed

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.

Poke the potato skin all over with a knife and place on the prepared pan.

Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.

Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.

Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.

Wrap dough with plastic and refrigerate until chilled, about 1 hour.

Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.

Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

Your russet potato should weight about 18 ounces raw, which yields about 12 ounces once cooked and scooped out.

Feel free to substitute regular milk for the cream.

I hear from my Norwegian friends that you can freeze these and reheat them when you want them.

Info | Vegan Flatbread Recipe

prep: 20 mins cook: 1 hr 35 mins additional: 3 hrs total: 4 hrs 55 mins Servings: 8 Yield: 8 lefse

TAG : Norwegian Potato Flatbread (Lefse)

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