Lefse - Norway
Flatbread, Full of Memories
Lefse is a beloved Norwegian flatbread made with potatoes, flour, and butter— rolled impossibly thin and cooked on a hot griddle. Originally a humble peasant food, lefse became a holiday staple, now tied to Christmas gatherings and family celebrations. It’s a bread of nostalgia, often passed down with grandmother’s rolling pin and stories of winters past.
Now it’s your turn—press, flip, and fold your way into a timeless Nordic tradition.
Did you know…
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Lefse is a traditional Norwegian flatbread with roots going back to Viking times.
Early versions were made from barley or oat flour.
In the 18th–19th centuries, when potatoes were introduced to Norway, families began incorporating them into lefse recipes, creating the soft, potato-based version loved today.
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Lefse became a way for families to stretch ingredients and preserve grains and potatoes through the winter.
Traditionally made during holidays, it’s part of festive gatherings and family heritage.
Lefse-making often became a communal activity, with generations working together to roll and cook.
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Barley was one of the oldest grains in Norway, hardy enough to grow in cold climates.
Potatoes, introduced in the 1700s, transformed Norwegian cooking and made lefse softer and more versatile.
The blending of local grain traditions with the "new" potato shows how food evolves with history.