Name: Norwegian Flatbreads
Yield: Makes 32 small flatbreads
Ingredients: 4 medium-large russet potatoes (about 2 pounds), finely diced; 5 tablespoons unsalted butter, cut into 1/2-inch slices; 1 3/4 teaspoons kosher salt; 1/2 cup heavy cream; 2 cups unbleached all-purpose flour; 1/2 cup sugar; 1 teaspoon cinnamon; About 3 cups unbleached all-purpose flour; 4 tablespoons salted butter, melted

Norwegian FlatbreadsChris Astley; food styling: Tracey Seaman

Lefse

Enjoyed year-round, these soft flatbreads are especially common during holidays. For many Norwegians, and members of Norwegian communities such as those in the Midwestern United States, making lefse symbolizes the start of the Christmas season. They can be either sweet or savory: On the Christmas Eve buffet, they often accompany lutefisk (preserved cod) and pork ribs, but as a snack, they're popular rolled up, spread with butter, and sprinkled with cinnamon-sugar.

Lefse are traditionally made using special grooved rolling pins; large, superheated griddles; and long wooden spatulas. However, we found that a regular rolling pin, a 10-inch cast iron skillet, a pastry bench scraper, and a thin metal spatula worked just fine. Cooking the potatoes thoroughly and using a ricer or food mill will ensure that there will be no lumps in the potato dough.

Cook's Note:

You can make the lefse several days in advance: Let them cool without filling, stack them in a plastic container, cover, and chill until ready to use. To serve, wrap packages of 8 lefse in foil and reheat in a 350°F oven for 5 to 10 minutes before filling.

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