Vedge Naturally: Lefse

As a true Scandinavian, my first post must reflect my heritage.

Every year as the holiday season approaches, my mom and I decide who will present their batch of lefse at the family gatherings. It's usually me. Not because Mom thinks mine is better or hers is worse, but because it's a trophy of sorts. One that a Scandinavian is proud to present, and I must admit, it's a bit intimidating. It's a tradition that has been handed to me by her, and to her by my great-grandmother whom came from the country of origin.

So, again, this year, I present my trophy with a humble heart.

Lefse
3 Cups riced potatoes. Russet works well.
3 Tbsp Vegetable Oil
1 Tbsp Sugar
1 tsp. salt
3/4 C flour

Peel and cut enough potatoes that will amount 3 cups when riced. The amount will vary depending on the size of the potatoes. When fork tender, drain entire contents in a metal colander, and let steam for 10-15 minutes. Ricing the potatoes is much easier when the potatoes are warm, but they need to steam to minimize moisture in the final product. After steaming, rice the potatoes into a large glass measuring cup, until you reach 3 Cups. Place into a large bowl adding the rest of the ingredients. Mix with a large wooden spoon. This recipe doubles and triples very well. The consistency of the dough is light and not sticky. Add more flour if needed or a touch more oil if the mixture is too dry.

Place about 1/4 Cup ball of dough onto prepared Bethany pastry board (see below). Using a Bethany square cut rolling pin, roll the dough gently and evenly, until you can see through the dough to read the board underneath. If your dough is too thick, you will have a potato bread, not lefse. Using a lefsa paddle, place the rolled out dough onto a 500 degree prepared griddle. Leave the dough to cook about a minute, checking frequently to flip when the dough is cooking into a nice browned color. Brown on both sides, and set aside to cool on a stack.

The true Scandinavian will enjoy lefse plain. No butter, no sugar, no cinnamon, no nothing. For those that need a little more flavor, add what you must.