Lefsa - Peg 12/10/95

• 份量: 5 Lb Potatoes = 4 batch
• 活動時間: Anything worth doing -
• 總時間: Is worth doing well

食材

5 lbs - Russet (drier) Potatoes

4 T - melted butter (per 2C riced potatoes)

½ t - sugar (per 2c riced potatoes)

1 t - salt (per 2c riced potatoes)

步驟

BOIL POTATOES

• Cut peeled potatoes into large pieces (reduce cooking time)

• place potatoes into large pot of cold water, with salt. Heat to boiling then reduce heat to low boil /simmer until potatoes are fork tender.

• Lightly rinse potatoes in hot water to remove salt.

• Rice potatoes into bowl.

• measure out riced potatoes (2 cups = 1 batch) back into pot, then combine with butter, sugar and salt (in proportion to the number of batches you have).

Moisture is the enemy - let steam escape from potatoes. Drier potatoes are easier to roll.

• Place lefsa dough in sealed container. (Flat container is best as easy to divide dough into equal parts) Refrigerate overnight. Label container with the number of 2 cup lefsa dough batches in the container.

MIX POTATOES INTO LEFSA DOUGH

• Cut refrigerated potatoes into equal-sized portions corresponding to the number of 2 cup batches you noted from making the dough.

• Place one batch of lefsa dough into bowl and combine with 1/2- 3/4C flour into each 2 cup batch (Less flour makes tastier lefsa but stickier dough.) (Refrigerate batches until just before rolling out!)

• Divide one batch into 3 lefsas

• Flour rolling board and pin and roll out each lefsa about 1 -2 cm thick. (Re-Flour rolling pin & board as needed to prevent lefsa from sticking.)

• Cook on Lefsa griddle (450 degrees). Flip over when bubbles form. Take off when both sides have browned spots. (Lefsa should be moist/flexable- otherwise you made flat bread)