Lefse, a cherished Norwegian flatbread, is traditionally made from potatoes and flour, rolled thin and griddled to golden perfection. In this healing interpretation, we swap out flour for a gentle blend of mashed white potatoes and cassava, yielding a dough that’s pliable, neutral, and rooted in real ingredients.

There are no grains, no oils, no dairy. Just a pure, skillet-cooked round that celebrates the simple, starchy beauty of the potato. Fold it around savory sautéed mushrooms or swipe it through herbed squash mash. However you serve it, this lefse-style flatbread will become a comforting staple in your clean kitchen.

Ingredients

Dough Base:

• 1 1/2 cups mashed white potato (peeled, steamed or boiled until tender)
• 3/4 cup cassava flour
• 1/2 tsp sea salt
• 1 tbsp lemon juice (for brightness and structure)
• 2 to 3 tbsp warm water, as needed

Optional Add-Ins:

• 1 tbsp finely chopped chives, parsley, or dill for a herbed version

Method

1. Prepare the Dough: In a mixing bowl, combine the mashed potato, cassava flour, sea salt, and lemon juice. Mix with a fork or hands until a soft dough forms. Add warm water a tablespoon at a time if needed to bring it together.
2. Divide and Roll: Divide the dough into 4-6 equal portions. Roll each into a ball. Between two sheets of parchment or lightly floured surfaces (using extra cassava), roll each ball into a thin, round flatbread, about 1/8 inch thick.
3. Heat the Skillet: Place a dry, nonstick or cast iron skillet over medium heat. Once hot, carefully transfer one flatbread to the skillet.
4. Cook Until Golden: Dry-cook for 1-2 minutes per side, until light brown spots appear and the bread is flexible but cooked through. Repeat with remaining dough.
5. Cover to Keep Soft: Stack the cooked flatbreads and cover with a clean towel to retain moisture and softness until ready to serve.

To Serve

• Savory: Pair with sautéed wild mushrooms, herbed squash mash, or lemon-dulse puree.
• Sweet (PM only): Spread with fig purée, berry compote, or fresh mashed banana with a sprinkle of cinnamon.
• Plain: Enjoy warm alongside soups or Nordic-style salads.

Kitchen Notes

• Texture Tip: For extra soft lefse, don’t over-flour while rolling. A slightly tacky dough yields a more tender result.
• Storage: Wrap cooled rounds in parchment and store in an airtight container in the fridge for 2-3 days. Reheat on a skillet for best results.
• Cassava Flour: Avoid swapping for coconut or almond flour—the starchiness of cassava is key.

This lefse-inspired flatbread proves that even the most beloved cultural staples can be reimagined to nourish, heal, and ground us—no compromise necessary.