The Norwegian flatbread that may appear on Midwestern or Pacific Northwest Thanksgiving tables is lefse.
Lefse is a thin, soft Scandinavian flatbread traditionally made from potatoes, flour, butter or shortening, and milk or cream. It is cooked on a large griddle and may be served rolled, folded, or spread with butter and sugar. Savory versions can accompany meals much like bread or tortillas.
The dish traveled with Norwegian immigrants and became especially familiar in areas of the United States with strong Scandinavian-American communities. Minnesota, North Dakota, South Dakota, Wisconsin, Iowa, Oregon, and Washington are among the places where lefse remains available in bakeries, grocery stores, and family kitchens.
Lefse is often confused with pita, naan, or matzo because all are flat breads, but their ingredients and culinary histories differ. Potato-based lefse is particularly associated with Norwegian-American holiday baking, and some communities hold lefse-making gatherings around Thanksgiving and Christmas.