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LEFSE (MADE WITH POTATOES)
6 cups riced or mashed russet potatoes
1 tsp. salt
3 T. margarine or butter
1 T. sugar
2 T. heavy cream or evaporated milk
1 1/2 cups all-purpose flour
Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball. Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Bake on ungreased girddle until brown spots appear. Turn and bake other side. Stack lefse between 2 towels to cool. Store in refrigerator in plastic bags. Can be frozen.
Makes 12 lefse.
or:
LEFSE (MADE WITHOUT POTATOES)
1 1/2 cup boiling water
2 tbs butter
1/2 tsp salt
1 cup rye flour
1 cup all-purpose flour
1 cup whole wheat flour
There are many different types of this flat bread. This version
should remain soft rather than crisp (hence the name lefse, or soft
cake).
Preheat oven to 450f. In a large bowl, combine water, butter, salt,
rye flour and all-purpose flour and beat well. Stir in whole wheat
flour and beat until you have a smooth dough that resembles dough
for a baking powder biscuit. Divide dough into 4 parts. Cut each
portion into quarters.
Flour a board and roll each piece of dough to make a thin 10- to
12-inch circle. If desired, use lefse rolling pin to make a pattern
on the dough. Place 2 or 3 dough circles on ungreased baking sheet.
Bake in preheated oven 3 to 5 minuntes, not until completely browned.
Cool on a rack. Wrap airtight.
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