Different brands of sriracha have different amounts of acidity and heat, so you might need to adjust the seasonings slightly to balance the flavours. It was popularised in the United States by a Vietnamese producer in California.
Repeat to use all the dough.Sriracha is just one of the hundreds of nam priks – Thai sauces served as condiments to spice up a dish. Transfer to a clean dish towel and cover to keep warm. Once it's hot, add 1 round of dough at a time (or a few, depending on the size of your cooking surface) cook for 1 1/2 to 2 minutes on the first side, until the lefse bubbles on top and browns in spots underneath turn over and cook for about 2 minutes on the second side, until more brown spots form underneath and the lefse is fragrant.
Heat a dry griddle or large skillet over medium to medium-low heat (at 4 out of a possible 10 on an induction burner). You should see small bits of potato in the dough. Use a dry pastry brush to brush off any extra flour on the lefse round. Working with one at a time, flatten each ball of dough into a disk on the work surface, then roll it out to a round that is the desired size (mentioned above). Use your hands to form 36 golf ball-size balls (for 7-inch lefse) or 18 larger balls (for 12-inchers).ĭust a work surface and rolling pin with flour.
The next day, combine the potato mixture with flour, adding 1/2 cup of the latter at a time, kneading (in the bowl) the crumbly mixture into a dough that is firm and not sticky at all. Use a potato ricer to break down the cooked potatoes, then place them in a mixing bowl.Īdd the butter, cream and salt use your clean hands to knead the mixture (in the bowl) until it is well incorporated and lump-free it will look and feel like firm mashed potatoes.
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