Print Friendly Recipe
- Delicous Crisp Flatbread, authentic recipe brought to this country from immigrants who settled Minnesota.
- S. Chokel
- 3 pounds of potatoes
- 1 pound rye flour
- Sour Cream
- Cook the potatoes, mash them while still warm.
- Knead the potatoes well with 1 pound of rye flour until it becomes a fine paste, and leave until the following day.
- Roll on a floured board as thinly as possible to round cakes as large as a cast iron griddle (or your new fangled electric griddles).
- Bake by turning several times with a pancake turner until well baked. They should be light brown.
- Place on paper to cool. The bread will be crisp at this point. (For softer cakes, do not turn more than two or three times).
- Keep Lefsa in clean kitchen towels, (this means flour sack or cotton toweling, not terry cloth, but you can wrap them in tin foil).
- Make a paste of equal parts of butter and sour cream and spread half on one side of the cake and dust with a little sugar.
- Fold the unbuttered part over again to form a triangle.
- Keep the cakes covered until served.
- They are a finger food for the most part and a good accompaniment for any meal.
- At Christmas and even other Holidays like Easter or Birthdays they are always a special treat! A lot of work, but worth every second!
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.