Lefse

Lefse is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including a potato ricer, long wooden turning sticks and special rolling pins with deep grooves. There are many ways of flavoring lefse. The most common is adding butter and sugar to the lefse and rolling it up. In Norway, this is known as lefse-klenning. Other options include adding cinnamon, or spreading jelly, lingonberries, or gomme on it. Scandinavian-American variations include rolling it with a thin layer of peanut butter and sugar, with butter and white or brown sugar, with butter and corn syrup, or with butter and salt, or with ham and eggs. Also eaten with beef and other savory items like ribberull and mustard, it is comparable to a tortilla. Lefse is a traditional accompaniment to lutefisk, and the fish is often rolled up in the lefse. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner.

Source: Wikipedia