|Ingredients: Potatoes, milk and flour.|
|Start with mashed potatoes.|
|Add all-purpose flour.|
|Knead the dough until it is similar to soft bread dough. |
Do not over-work the dough or it will get tough.
|Shape the dough into small balls |
about the size of ping pong balls.
|Flatten the ball onto a floured surface.|
|Roll each ball into a thin sheet using a lefse rolling pin.|
|Use a long, narrow spatula to gently lift.|
|Gently shake off excess flour.|
|Cook on a dry cast iron skillet, |
flipping when air bubbles appear.
|As one sheet is cooking, roll out the next one.|
|It works best if one person rolls and one person cooks.|
|Scrape flour build up off the skillet between sheets.|
|Layer cooked lefse on a plate to cool.|
|Use the edge of the spatula to clean the rolling pin.|
|When cooled, layer with waxed paper to store.|