LEFSE

Steps:

• 1. Day One: Put above in bowl and mix with a beater until creamy. Cover with 2 paper towels. Refrigerate overnight.
• 2. Day Two: Divide into fourth's. Add 1 cup flour to each fourth. Form into balls using a 1/4 cup measure. You will end up with 10 balls per fourth. Repeat three more times. Total yield: 40 balls.
• 3. Preheat griddle to 375 degrees. You will not oil or grease the griddle.
• 4. Place a ball on a generously floured pastry cloth. gently pat the top with your hand to flatten slightly. Using a rolling pin designed for lefse, roll the dough until it's quite thin, about ¼-inch thick, and almost translucent. Gently slide a lefse stick under the rolled dough to loosen all the way around. Now, slide the stick under the middle of the dough and raise it off the floured board. Carry the dough on the stick to the heated lefse griddle (or a cast iron skillet) and place one side of the dough onto the surface of the griddle. Roll the stick to one side to lower the remaining dough onto the griddle. Fry for about 3 minutes, or until golden brown spots begin to form. Flip over using the lefse stick and cook an additional 3 minutes, or until the lefse has formed golden air bubbles. Use the lefse stick to remove the finished piece of lefse from the griddle and place it on a towel to cool or a "lefse cozy". Repeat until all the dough has been used. The lefse is wonderful eaten immediately, warm or at room temperature. Once cooled, store it in an air tight container in a cool place.
• 5. If you want to freeze some: When cool, fold each into fourths, put into freezer bags and freeze. These freeze well and can be defrosted quickly for snacks, unexpected company, or no reason at all!!
• 6. NOTE: When we were first married and over the years( about 50) I always peeled potatoes, boiled them and then riced them. The last 10 years I converted to this recipe now that instant potatoes are available! This recipe is AS GOOD as the old way. Enjoy! If your curious look up Lefse equipment on line.