Lefse is a soft flatbread that is a big part of Norwegian food heritage. Lefse is made out of potato, milk or cream (or lard) and flour, and cooked on a big hot slab called a griddle. You need special tools for lefse baking, long turning sticks and rolling pins, made from wood.
Lefse comes in several thicknesses, and is usually served with butter, cinnamon and sugar between the layers. Lefse is also traditionally served with lutefisk, you roll up the fish in the lefse. It’s also served with sylte, a traditional Norwegian and Swedish Christmas bread spread, which you don’t want to know about what really is, and I don’t want to think about how it’s made, because I eat it. You can also use lefse as a tortilla.
A special type of lefse is “lompe”, a small and thin version of lefse witch is rolled around a hot dog, in stead (or together with) the regular hot dog bun. This is the customary way to eat hot dogs in Norway, especially on 17th of May. You wrap your sausage in them together with ketchup and mustard, and I personally think it’s very strange that lomper is not something that have caught on in other countries. Sausage in a bun is good, and we do have buns in Norway too (very good if you want to put a lot of relish on your sausage), but lompe has a great taste that goes very well together with a sausage.