This is the lefse mix we used. There's two packets in this box; the first package is instant potatoes. You take water and shortening and bring it to a boil, remove from heat and add the first package. Mix well and let it cool overnight in the frig. Then add the second packet (flour). Mix well and divide into golf ball size pieces.
Here's the necessary equipment for rolling the dough. It's a cloth covered pastry board and cloth covered rolling pin. Make sure both surfaces are well dusted with flour.
To insure smooth edges, take the ball of dough and knead in your hand for a few seconds. Make a small disc shape and lay it on the floured board.
Roll out until thin and desired diameter. Be sure to roll evenly across the dough so that you don't have thin edges.
More special equipment; a long wooden handled spatula and a very special soft brush made of goat's hair.
Slip the wooden spatula under the dough and place it on the hot lefse grill. Use the goat hair brush to dust off the excess flour.
Here's a picture of one of the lefse grills...
Bake lefse on grill until the dough starts to bubble. Then take the wooden spatula and turn over. Be careful that your grill is not too hot as you don't want it to burn.
Take wooden spatula and remove lefse from grill and place on tea towels and cover with tea towel until lefse is cooled.
Here's a picture of my friend Geri who was packaging the lefse after it's cooled.
And here's a photo of Astrid and Ardis after a fun day of lefse making.
Our group of 9 ladies today made over 200 lefse! We had a fun filled day.
If you are interested in Daughters of Norway, click here to see if there's a lodge near you. We are a very old organization with our roots in America going back over 100 years.
I hope you enjoyed this little insight into one of the rich customs of Norway.
Ha det bra (goodbye),
Pat
Please stop by Handmade Harbour and meet some lovely crafters!