It's so easy to double the recipe, and this is a great way to use up a surplus of sweet potatoes. I love to prepare a big batch of flatbread, and freeze some down for later. Defrost overnight, and serve them warm or cold. These can also be frozen for up to 3 months. You can reheat it in a microwave, but I prefer to serve them cold. Store leftover sweet potato flatbread in a sealed container for up to 3 days. You can find these in the gluten free section in most large supermarkets. Ingredients To make original loke, you only need two ingredients: grated potatoes and just enough flour to make a smooth, non-sticky dough. Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Heat a non-stick skillet to medium-high heat. Roll out each ball to about 1 cm thickness.

Gluten free version: You can make this recipe using a gluten free flour blend. Adjust the amount of flour and potato puree a little bit if necessary. This is a fun version of traditional Norwegian lefse, and it's a delicious sweet flatbread.

Sweet potato lefse: Spread butter on top of the flatbread, and sprinkle sugar and cinnamon on top. Try adding some garlic powder, cumin, Italian seasoning, nigella seeds or smoked paprika for added flavor.Ĭheesy flatbread: As soon as the flatbread is cooked, add some shredded cheese or Parmesan on top, and roll up the breads. Seasoning: This flatbread is plain and unseasoned, but you can of course season them however you like.

Potato flat bread