A delightful take on traditional Norwegian lefse, these potato flatbreads are soft, flavorful, and perfect for any occasion.
Peel the potatoes and cut them into chunks.
Cutting the potatoes into smaller pieces helps them cook faster and more evenly.
Boil the potato chunks in a pot of water until tender, then drain and mash them until smooth.
Ensure there are no lumps in the mashed potatoes for a smooth dough.
Mix the mashed potatoes with milk and salt in a mixing bowl.
Add the milk gradually to achieve the desired consistency.
Gradually add the flour to the potato mixture, stirring until a soft dough forms.
Avoid overmixing to keep the dough tender.
Roll out portions of the dough on a floured surface into thin circles.
Use a light touch to prevent the dough from sticking.
Cook each flatbread on a preheated non-stick skillet until golden spots appear on both sides.
Keep the skillet at medium heat to avoid burning.
Wrap the cooked flatbreads in a clean kitchen towel to keep them warm.
Serve the flatbreads warm for the best taste and texture.
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