Traditional Norwegian Lefse (Norwegian Potato Flatbread)

This video was inspired by my great grandmother Anna who was a master in making lefse. Many of the tools used in this video used to be here's.
I would also like to give a special thank you to the family Watne for teaching me to make the perfect lefse and also lending me a kitchen.
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My name is Hannah and me and my partner recently moved into my cabin in Norway after many years of living in Spain. I haven't been living in Norway since I was 18, and feel like I'm experiencing everything for the first time. If you are interested in following our journey in living a simple life in a rural part of Norway please consider subscribing.
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Music from
www.epidemicsound.com/

[@lindaevans6461]

OMG please let me thank you. I love lefse with breakfast sausage wrapped up and with scrambled eggs or cinnamon and sugared. All buttered of course 😊

[@rachelbabcock1409]

AMAZING thank you SO delicious and perfect for any meal! I love mine filled with roasted veggies and hummus! Not traditional I know…but better than any tortilla I have ever tasted!

[@HannahWestsea]

Ooh that sounds really good. I will need to try that!

[@travel_nature_and_life]

I really appreciate seeing the traditions going on. It’s a delicate recipe, the dough is becoming more and more fine .... artist’s work! It must be very good. 🧡🧡🧡

[@HannahWestsea]

Thank you. I really like keeping old traditions alive and this was a beautiful way to connect with my great grandmother. 🧡🧡

[@travel_nature_and_life]

@@HannahWestsea surely 😊

[@nbenefiel]

My grandma was famous for her lefse. I still make it for Christmas. I rice the potatoes. I don’t have a grinder.

[@HannahWestsea]

Its Nice to keep those traditions alive☺️

[@randynevitt5835]

Cool

[@HannahWestsea]

Thanks😃

[@colesnorris]

Awesome, thank you

[@joshbrekke6374]

I wish to make it this way as well to keep my great grandparents tradition alive. I love your rolling pin sleeve. Very affective and quite cost efficient too. You do wonderful work with your Lefsa, thanks!

[@HannahWestsea]

I love that idea. I have become a bit of a tradition geek as of late. There are so many traditions lost and forgotten with today's technically. Wish you the best of luck if you do make them. And of you do, let me know how they turned out. I'm sure you will do grate!

[@joshbrekke6374]

@@HannahWestsea I will for sure, thanks and Happy New Year!

[@HannahWestsea]

Happy new Year@@joshbrekke6374

[@thehouseofhorsepowerautobo4506]

Thank you for sharing this tradition looking forward to making this soon myself with the help of your video!! Blessings to you and your family!!

[@HannahWestsea]

Thank you. Best of luck. Let me know how it goes! 😃

[@thehouseofhorsepowerautobo4506]

OK, will do. I'm going to fail a few times and then I'll let you know how 3rd or 4th batch turns out lol

[@HannahWestsea]

@@thehouseofhorsepowerautobo4506 Hihi In the beginning they might be a bit thicker and/or get a few holes, but they will be just as good 😉

[@SweetHopeCookies]

I’m seeing this a year later and a day after making 15 pounds worth of potatoes. I’ve never thought to spray the lefse with water while on the griddle but I’m assuming that might help with the edges drying? Going to definitely try that the next time. Lovely video. Thank you.

[@HannahWestsea]

Yes, correct its so the edges wont dry. Before we had fancy spray bottles they used to take a wet towel on a stick and dripp the water over. The spray bottle does make it a bit easier😄 best of luck!

[@lynnbullard9715]

I missed you adding butter & salt to potatoe before mashing or ricing. Also did you chill dough? We don't put sugar or cream in either.Seems like important steps no matter what region your ancestors are from. Also the cutting into triangles is new to me. Just as long as long as the traditions continue. ❤

[@HannahWestsea]

In this receipt I only use potatoes and flour. And no I did not chill the dough. I found it's best to grind the potato's while they are still hot (be careful not to burn your hands😅) Then I mix the potato and flour. I cut them up mostly to mesure the size of each so they are similar. I know that how I mix it will equal about 8 lefse. Im sure there are many different ways of making these, but this is how my family has done for generations and i love them😄

[@traviswhaley6515]

Hi Hanna I was just thinking about you 🙂. How has winter been for you? Getting a lot of snow this year? There's no way I could ever make your recipe like you did with that stick, impressive. I bet it tastes good. I cooked in a Chinese restaurant for 16 years and don't think I could make it. It looks hard to make. Thanks for showing us how to make potato 🍞!

[@HannahWestsea]

Hello. My winter has been good thank you. Hope your's have too.😃Yes some snow not as much as I had hoped, but still good. Making lefse is an art, but with a bit of pacientes and a few fails I'm glad they turned out very good😄

[@munchh2007]

Hi, great video, im see other recipes that have the mixture sit and chill overnight, im not sure why, i just wonder why you dont do this? I will be trying this soon 😊

[@HannahWestsea]

Hello. I haven't heard of this as an option 😅 I know some cook the potato's the day before and peel them the next day, but personally I find they are better when you peel and gride them while they are still hot. Best of luck!🥰

[@munchh2007]

@@HannahWestsea i see alot of videos (mostly american) also use cream? Ive just tried my first lot, i now know why everyone uses red potatos 🙈 oh well live and learn, ill get some and try again 😁

[@HannahWestsea]

@@munchh2007 if you find the batter to be a bit dry you can add some cream. That's normal in some places here in Norway aswell.

[@joeysausage3437]

Would love to try.

[@HannahWestsea]

Best of luck! Let me know how it goes if you do😄😃

[@annzick569]

never tried making it with just potatoes and flour. Would like to but would need more information on amounts. Is that about 2 cups of flour??

[@HannahWestsea]

I don't know the exact measurements, but i filled an ice cream box that was 2liters (about 8.5 cups if google is correct) of potatoes and then two scoops of flour. I took as much flour in my hands as i could. You will add even more flour along the way and will notice if it's not enough or too little. If you need more the dough will stick to much and if it's too much it will be difficult to make them thin. Hope this helps😅

[@aggiekromah6254]

🙏🏿🙏🏿🙏🏿❤️

[@HannahWestsea]

❤️

[@inezarlene]

No salt? Thanks!

[@HannahWestsea]

Nope no salt. If you feel the dough is a bit dry you can add a bit of cream. 😉

[@kimberlynee1219]

what machine are you using to rice the potatoes?

[@HannahWestsea]

It's a meat grinder. I have seen some even pass the potato's through two times to get them even finer, but for me one time has been enough

[@pipcop]

I wish I had your griddle, as I believe it is better than what is sold in the USA. Your griddle is not wired for the correct voltage for the USA. I wish to say to those that want to try but are unsure, just TRY to make it. You will get better each time you try.

[@HannahWestsea]

The one i use in s very old and much better then the newer ones sold today. Sadly this one broke shortly after i filed this video. And yes don't be afraid to try! Practice makes perfect 😉

[@pipcop]

@@HannahWestsea Sorry to hear that your griddle quit, I bought a crepe griddle with a 400mm cast iron top like yours, nice even heat and very heavy. I live in the USA, Seattle

[@goodcitizen4587]

Yikes the neck tattoos ruin it. WHY degrade your body.