In the world of cuisine, bread is understood and loved across cultures, cuisines, and continents. Bread ties us together. In Norway, that bread might well be lefse, an unleavened flatbread that is a staple during the holidays. The hot lefse, nearly paper-thin, is slathered with butter and sugar, brown sugar, cinnamon, or any combination of the three, rolled and devoured before the butter has a chance to cool. Lefse are also eaten with cold meats, cheese, gravlax, and more.
A soft dough of mashed potatoes, cream, butter, and flour forms the basis of the dough, which is shaped into balls, then rolled out on a cloth-covered surface with a grooved, cloth-covered rolling pin. They’re cooked on a hot griddle until golden brown in spots.