I was so excited to make my own lefse after growing up making it with my family.
The dough was SO delicate that it broke and ripped no matter how gentle I handled it. I mean like GENTLE. I couldn’t roll it to the correct thickness, and even attempting to move whatever I could to the pan, it ripped all over. I tried adding a few more grams of flour and that didn’t really help. I took a 30g dough ball and added enough flour that it was somewhat workable, rolled it thin, but it was so covered in the necessary flour to even roll it out, that after it cooked it had flour residue left which was unpleasant. It also changed the texture so much that it wasn’t nice, soft, pliable lefse.
I remember my grandmas dough being delicate but very workable. We were kids so not the most gentle, and we were able to make very successful lefse.
So, I’m not sure where I went wrong with this or how to fix it! Adding flour made the dough not lefse-like.
March 30, 2021 at 6:41pm
I was so excited to make my own lefse after growing up making it with my family.
The dough was SO delicate that it broke and ripped no matter how gentle I handled it. I mean like GENTLE. I couldn’t roll it to the correct thickness, and even attempting to move whatever I could to the pan, it ripped all over. I tried adding a few more grams of flour and that didn’t really help. I took a 30g dough ball and added enough flour that it was somewhat workable, rolled it thin, but it was so covered in the necessary flour to even roll it out, that after it cooked it had flour residue left which was unpleasant. It also changed the texture so much that it wasn’t nice, soft, pliable lefse.
I remember my grandmas dough being delicate but very workable. We were kids so not the most gentle, and we were able to make very successful lefse.
So, I’m not sure where I went wrong with this or how to fix it! Adding flour made the dough not lefse-like.