In Norway, "variety is definitely the spice of life". It seems like every village and town has their own recipes.
Like every else, including their three or more official spoken and written languages, they have a multitude of names and recipes for
This variety is about 1/4" thick and has to be cut instead of rolled to be served.
It is unlike the thin kind made with potatoes usually served with Luteefisk. This one is thicker and usually enjoyed as a snack or a tasty dessert, and is never served with dinner.
Oh, I have some interesting facts for you, when I was i Norway a couple of weeks ago, mom told me that Nordlands Lefse have a right side and a wrong side. Huh?
I could hardly believe it, but she proved it to me. The right side has an even golden color and the wrong side has round dark - "Go figure"...But, moms are always right - aren't they??
Makes 24 pieces
2-1/2 cups (5 dl.) kefir or plain yogurt
2 cups sugar
1-1/2 tablespoon horn salt
2 lbs-4 ounces flour or less (leave out 4 ounces for rolling out dough.)
9 ounces (2 sticks + 2 tablespoons)/250 gram) butter
Mix butter and sugar until creamy.
Add eggs and stir
Mix horn salt and a small amount of kefir in a cup.
Gradually add to batter along with the remainder of kefir and flour.
Make medium soft dough.
Form dough into a sausage-like roll and divide into 24 equal parts.
Roll out a round sheets about 1/4" thick with rolling pin.
Sometimes I bake them in the oven at 400°F. (200°C.) on a ungreased cookie sheet and it turns out perfect.
Spread butter and sprinkle cinnamon and sugar on the whole round. Cut it half and place the other half on top. Divide into pie shaped pieces and you are ready to enjoy this delicious Norwegian treat.