Sneka Lefse

Ingredients

about 300 g (10 oz., 3 medium) cold, boiled potatoes
about 600 g (10 dl, 4 1/14 cups) flour (1/3 of this can be rye flour)
beestings

Instructions

1) Grind the potatoes and knead in the flour to make a soft dough.

2) Divide the dough into pieces of equal size and roll out.

3) Cook carefully. They should remain soft. Stack.

4) Spoon some beestings on the soft lefse. Rub over the surface in a circular movement with a light hand.

5) Return to the griddle and cook on the dry side.

6) To serve, moisten the dry side with water. Spread with butter and sprinkle with sugar.