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Norwegian lefse may not be familiar to you, but it has been an ethnic favorite for centuries among Scandinavian peoples. One of the many kinds of flat-bread found throughout the world, it is perhaps also one of the most distinctive.

Almost every culture has its version of flat-bread. Wheat flour and water are the most common ingredients, but beans and corn can also be the source of the flour. Wheat versions are popular as a deep-fried, sweetened treat at fairs, carnivals, and rodeos. Although thin, they contain yeast or another rising agent and are usually thicker than a tortilla, originally made with corn flour and cooked on hot, flat stones.

Americans have learned to like many forms of bread that came with immigrants of many nations. The main ingredients are often grain or beans and water, with flavorings that range from savory to sweet. Some of the recipes contain yeast or baking powder, but most are unleavened. If you enjoy many of these forms of quick breads, consider adding this Norwegian delicacy to the list.

Like a pancake, the rolled bread is cooked on a griddle. It can be served as part of the main course, with meat or fish. It also is often spread with jam or fruit sauces, sweetened with sugar and cinnamon, or spread with peanut butter for a dessert or snack. In certain regions, it can be bought at the grocers. In areas with a strong Scandinavian heritage, there are festivals and cook-offs featuring this potato bread.

There are many regional variations of this bread, with even more unpronounceable names. It is served with meat and fish or sweetened with fruit jams or sugar for a dessert. A traditional holiday food, Scandinavian families gather to make it like others make cookies. It keeps well when dried, as the ancient sea-faring Vikings knew.

Just think of Norwegian lefse sizzling on the stove. Go online to find a basic recipe or a variation that makes your mouth water. norwegian lefse