Lefse

If you grew up in Minnesota, Wisconsin, or anywhere with Norwegian roots, you know lefse. This soft, pliable flatbread is made from a simple dough of scalded milk, lard, salt, and flour, rolled impossibly thin with a Scandinavian grooved rolling pin, and cooked on a hot griddle until lightly browned on both sides.

The scalded milk and lard create a dough that’s smooth and workable. Half the flour goes in on the stove while the mixture is warm, then the rest gets kneaded in on the board. The dough needs to cool before rolling, but it can sit in the fridge for a couple of days if you want to make it ahead.

Rolling is the skill. You want each round stretched almost as thin as paper, keeping it circular so it cooks evenly on the griddle. A pointed lefse stick transfers the delicate round from board to griddle without tearing.

Kitchen Tips

• Keep the rolling surface well-floured. Lefse dough sticks aggressively, and once it tears, there’s no patching it.
• Prick any air bubbles that form during cooking. They cause uneven browning and can burn.
• Stack the cooked rounds between clean kitchen towels to keep them soft and pliable as they cool.

Variations

• Spread with butter, sprinkle with cinnamon and sugar, and roll up for the classic way to eat lefse.
• Use as a wrap for savory fillings like smoked salmon, cream cheese, and dill.
• Substitute half the lard with butter for a slightly richer, less traditional flavor.