Lefse

From Notable Norwegian published by Penfield Press, Iowa City, Ia 52240

5 cups well-packed cups riced potatoes
1/2 cup butter
3 tablespoons powdered sugar
2 cups flour
1 teaspoon salt.

Use russet potatoes. Boil, then mash and rice potatoes. Add butter while potatoes are still warm. Cool until room temperature. Add powdered sugar, flour and salt. Mix with your hands. Knead well and then roll into a log.

Cut and measure into 1/3 cup portions and make a round ball of each portion. Press it down by hand and it will be easier to keep round while rolling out.

Dust the large canvas-like cloth lefse "board" with flour. Press dough down, turn over and press down again. Roll as thin as possible with a rolling pin with a pastry sleeve into large 14 inch circles to fit the lefse grill. The secret of making thin lefse is using a covered rolling pin. The last roll across dough use grooved lefse rolling pin, which marks the dough slightly and makes it thinner.

Use a lefse stick and roll dough on stick and transfer to lefse grill. You must use a lefse stick or holes will be made in the dough. Bake on hot lefse grill or a griddle. Bake a minute or two, then turn with a lefse stick. Turn when bubbles and brown spots appear. Fold each lefse in half or quarters. Cool between towels and store in plastic bag. Makes about 18.

Spread with butter to eat. Some people sprinkle brown or white sugar on it. Roll up.