Monday, December 26, 2011
Making lefse: A flour-covered kitchen
I spent an entire day making a batch of Norwegian lefse for our family's Christmas dinner. Lefse dough is very sticky to work with, so I had to use a ton of flour to keep it workable. The goal is to roll out the lefse as thin as possible, but not so thin that the dough tears when you lift it from the cloth-covered board.
Before the day was done, there was dough and flour everywhere. And I mean everywhere!
But all the mess was worth it in the end. I ended up with a nice batch of lefse to send home with my family at Christmas!
If you're interested in my grandma's lefse recipe, check out my earlier lefse post.