Recipe for cooking lefse

Recipes from Norway, Sweden and Finland :: Scandinavian Quick and Yeast Breads

Eat warm or cold, plain or spread with butter or sprinkle and distributed with brown sugar. To serve, fold each circle into quarters or roll up.

5 c. hot mashed potatoes (no milk,
    butter or salt added)
1/4 c. shortening
2 Tbsp. milk
1 1/2 tsp. salt
2 c. flour

Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and refrigerate until completely chilled, at least 4 hours.

Turn potato mixture onto floured surface; knead in flour (dough will be soft). Divide into 20 equal parts; shape each part into a ball. For best results, work with 4 balls at a time, covering and refrigerating remaining balls until needed.

Shape each ball into a flattened round on heavily floured board. Roll each round as thin as possible into a 10- to 12-in. circle with floured stockinet-covered rolling pin or lefse rolling pin. Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed.

Heat ungreased griddle or lefse baker to 400 degrees fahrenheit. Cook until blisters form and grown spots appear on bottom, about 1 minute on each side. Do not overcook. Lefse should be soft, not crisp. Stack cooked lefse between 2 towels to prevent drying. Wrap in plastic wrap and refrigerate no longer than 3 days or freeze no longer than 1 month.

Makes 20.