Lefse | Potato Flatbread

My friend Bethany Zill shared these lefse recipes with me from her mother, Glenda Burtman. The first recipe is Glenda's original recipe, which contains gluten and dairy. The second recipe is one that Glenda developed to be free of gluten and dairy. The flours included in this recipe are tapioca, oat, and potato. It takes practice to be able to consistently roll out the lefse, but once you've figured out how to do it, the process is fairly simple! Watch my video to see how it's done, and use the details below to get the exact ingredients for either recipe.

Amanda sits down to tell about her experience making lefse for the first time. See the techniques she used to roll out the dough and then transfer it to the griddle.


Original Lefse Ingredients:

  • 5 cups riced potatoes
  • 3/4 Tablespoon salt
  • 4 Tablespoons corn oil
  • 4 Tablespoons cream or carnation milk
  • 2 cups flour
  • 2 Tablespoons sugar
  • 1 plus 1/2 teaspoons baking powder
  • additional flour for rolling out

Adapted Lefse Ingredients:

  • 5 cups riced potatoes (35oz/1kg)
  • 2 Tablespoons sugar (30mL)
  • 1/2 cup vegetable oil (4 fl oz/120mL)
  • 1 teaspoon salt (5mL)
  • 1 plus 1/8 cups tapioca flour/starch (4.5 oz/130g)
  • 1/3 cup oat flour (1.25 oz/35g)
  • 1 teaspoon baking powder (5mL)
  • 2 Tablespoons potato flour (30 mL) *see note
  • additional oat and tapioca flour for rolling out

How to:

  1. Prepare ahead of time by boiling or steaming your peeled russet potatoes and ricing them with a potato ricer or a food mill. (Watch me on YouTube.) Chill the riced potatoes until they are cool enough to handle.
  2. Combine all of the lefse ingredients and mix well. Chilling the dough for several hours or longer will make it easier to work with.
  3. Preheat a griddle to medium-high (350F/175C) and prepare your work area for rolling out and cooking lefse. I used parchment paper and a rolling pin for rolling the lefse and transferring it to the griddle. I used a clean kitchen towel folded in half for holding the finished lefse.
  4. Using about a tablespoon of flour per handful of dough, roll out one circle at a time of lefse dough on a well-floured surface. Practice with small pieces first before trying to roll out a large lefse. (Watch me roll and cook lefse.)
  5. Using your method of choice, transfer the rolled out circle of dough onto the griddle.
  6. Cook for about 3 minutes per side. The lefse should be spotted with golden-brown to dark-brown spots and should be soft, but not doughy.


  • I used potato starch, not potato flour. These two ingredients are not exactly the same (as is the case for tapioca flour and tapioca starch) but they are similar enough that I went ahead with the substitution.
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