Lefse

Makes: About 8 large or 16 small flatbreads

Time: About 24 hours, mostly unattended

These Norwegian flatbreads, which are also popular among Scandinavian families in the Midwest, are made from little more than cold mashed potatoes and flour, rolled incredibly thin (typically with a grooved rolling pin, but a regular one is fine) and cooked in a dry skillet. The real fun is in deciding how to top them: Popular options range from simple butter and sugar or jam to more elaborate toppings that include gravlax, sliced meats, and cheeses. Whatever you choose, just add it in a thin layer all over the lefse, roll it up like a crepe, and enjoy.

1. Put the potatoes in a large saucepan and add water to cover and a large pinch of salt. Bring to a boil over high heat, then turn the heat down so the mixture simmers steadily and cook until the potatoes are tender, 15 to 20 minutes. Drain and mash the potatoes until they’re as smooth as you can make them (use a ricer if you have one). Add the cream, butter, and a sprinkle of salt and mix until they’re fully absorbed. Refrigerate overnight (or for up to a few days).

2. When you’re ready to cook the lefse, add the flour to the chilled potatoes. Mix in the flour with your hand or 2 knives until the dough comes together. It’ll be crumbly at first, but be patient. Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Roll the dough into a log, cut it into 8 or 16 pieces, and roll each piece into a ball. Flatten each ball into a disk, then cover and let rest for a few minutes.

3. Put a large skillet or griddle (preferably cast iron) over medium-high heat. While it heats, on a lightly floured surface, roll out your first lefse into a circle as thin as possible (10 to 12 inches for large; 6 to 8 inches for small). Add more flour to the work surface and rolling pin as needed.

4. Carefully transfer the dough to the hot pan; if the dough is very thin and fragile (as it should be), roll it up loosely onto the rolling pin, then unroll it into the skillet as you would with pie dough. Cook, turning once, until golden spots appear on both sides, about 2 minutes per side. Transfer to a clean work surface or dish towel and repeat with the remaining dough.

5. Top and serve as you like (see headnote) or stack between sheets of parchment or wax paper and refrigerate for up to a few days or freeze for up to a few months.

Shaping Dosas

Ladle the batter onto the hot griddle or skillet; use the bottom of the ladle to spread it thin.