Lefse
Directions
- Add potatoes and flour to a mixing bowl; mix well and knead until a smooth dough ball forms (about 5 min.), adding more flour to keep dough from sticking to your hands, if needed.
- Divide dough into 8 evenly sized pieces; roll each into a ball.
- On a lightly floured work surface, roll dough balls into discs 10-12" in diameter; set aside.
- Heat an extra-large nonstick skillet over medium heat. Add lefse to the pan one at a time; cook until brown spots are visible on each side, turning once (1-2 min. per side).
- Repeat with remaining dough.
- Serve warm or cool completely before wrapping and storing in the refrigerator for up to 5 days with waxed paper between each lefse.
