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. |
Finished lefse. |
When cooled, layer with waxed paper to store. |
How interesting. Thanks for linking it in to Food on Friday. Cheers
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