Norwegian Lefser

Lefser (soft cakes) are a traditional Norwegian flatbread made without yeast, rolled impossibly thin and baked just long enough to set without crisping. The name literally means “soft cake," and that pliable, foldable texture is what you’re after.

This version uses a blend of three flours: rye for earthy depth, whole wheat for nutty flavor, and all-purpose for workability. Boiling water poured over the mixture partially cooks the starches, creating a cohesive dough that rolls out smoothly.

Roll each piece to a thin 10 to 12 inch circle. These should be nearly translucent. If you can’t see light through them, keep rolling.

Pro Tips

• Use a well-floured board and flip the dough frequently while rolling. Rye flour makes the dough sticky, and it will grab the surface if you’re not generous with bench flour.
• Bake just 3 to 5 minutes. You want slight color, not browning. Overbaked lefser turns brittle and defeats the purpose.
• Stack the cooled lefser between sheets of parchment or wax paper, then wrap airtight. They dry out quickly if left uncovered.
• A traditional grooved lefser rolling pin creates the signature pattern, but a regular pin works fine.

Variations

• Spread with butter and sprinkle with cinnamon sugar, then roll up for a classic Norwegian snack.
• Use as a wrap for smoked salmon, cream cheese, and fresh dill.
• Substitute all rye flour for a darker, more intensely flavored lefser.