Why is my lefse sticky?

Why is my lefse sticky?

Lefse dough will stick to your fingers when mixing. The potatoes absorb too much water and are “wet” and then you add your liquid ingredients on top of that with your normal amount of flour and you have very mushy lefse dough which is very hard to work with. Especially when rolling, it wants to stick to everything.

How do you fix sticky lefse dough?

Add a bit more flour if you have to, to get it right. I have learned that if the dough is too sticky, then too much flour is needed to prevent sticking, and that adheres to the outside of the lefse and makes a floury finished product. Better to have the necessary flour IN the dough, than ON the dough.

Why are the edges of my lefse crispy?

A: Crispy edges are almost always the result of the edges of the lefse being rolled to thin. You want to roll a uniformly thick sheet of lefse, right to the edges. If you poke the potatoes with a fork and they fall apart they are overdone for lefse.

Why does lefse crack?

Too much flour can cause the lefse to be tough, dry, and crack around the edges when frying. Continue to roll out the dough until it is very thin and an even thickness. You will be able to see the lefse stick through the dough when it is thin enough. When done rolling, the lefse should be fairly round in shape.

What is a lefse stick called?

Sometimes called “lefse turning sticks”, “lefse turn sticks”, or “lefse spatulas”.

What is a turning stick?

The turning stick which is known as the Omorogun in Nigeria is a traditional wood turning stick used when cooking and preparing starchy food. This stick also makes sure your food is consistently cooked on both sides. The omorogun is used in cooking African dishes like Eba, Fufu, and Pounded Yam.

Why is my lefse dry?

Don’t overcook or lefse will be too dry! Remove it when brown spots appear on the second side. This is the “show side”, with the traditional lefse appearance. Brush flour off griddle with a dry cloth or waxed paper.

How do you use a lefse stick?

Slide the lefse stick gently back and forth the entire width of the sheet, making sure the sheet is completely free from the pastry board, or it will tear when you try to lift it.

How to prepare lefse dough for cooking?

Prepare lefse dough for cooking: Put dough on lightly floured surface and divide into 3 portions. Roll each portion into a log-shaped roll, 2″ in diameter. Cut log-shaped dough into pieces and roll into balls.

What kind of rolling pin do I need to make lefse?

A grooved rolling pin works well for rolling the dough out nice and thin. It also provides the traditional markings on the lefse. Care needs to be taken when using the grooved rolling pin that dough does not stick in the grooves.

How many sheets of lefse does it take to make?

The Norwegian lefse recipe below for 5 lbs of potatoes makes about 40 sheets of lefse and takes me about 2 hours to roll and cook. 5 lbs potatoes (Russet work well due to their high starch, and low moisture content.) Because you need the potatoes to be really dry and cool for lefse, cook ’em up a day ahead of time.