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Norwegian lefse is one of the world's flat-breads. There are many ethnic versions of fried, baked, or griddle-cooked dough which have come down through generations. There are many regional versions of this delicacy in Norway, as well as variations that have arisen throughout the world.

Most of the world's flat-breads are made with wheat flour, although other grains and beans are used as well. Often the loaves are unleavened, so they do not rise significantly during baking. Varieties with yeast are often rolled thin and deep-fried in flat loaves. Many people know them as the sweetened, crispy, golden discs sold at fairs, carnivals, rodeos, and other seasonal gatherings.

Lefse, although made with wheat flour, is different in that it is made with milk and/or cream rather than water and also contains potato. The batter contains no yeast, baking powder, or other rising agent. There are special rolling pins that are grooved to prevent air pockets inside the thin cake, which is similar to a pancake in appearance.

Like a pancake, the rolled bread is cooked on a griddle. It can be served as part of the main course, with meat or fish. It also is often spread with jam or fruit sauces, sweetened with sugar and cinnamon, or spread with peanut butter for a dessert or snack. In certain regions, it can be bought at the grocers. In areas with a strong Scandinavian heritage, there are festivals and cook-offs featuring this potato bread.

There are many regional variations of this bread, with even more unpronounceable names. It is served with meat and fish or sweetened with fruit jams or sugar for a dessert. A traditional holiday food, Scandinavian families gather to make it like others make cookies. It keeps well when dried, as the ancient sea-faring Vikings knew.

Go online to find the basic recipe for Norwegian lefse. Then you might like to try some of the many variations of this ethnic treat. norwegian lefse