Lefse From Numedal

Ingredients

2 liters (quarts) full fat milk
250 g (9 oz., 1 1/4 cups) unsalted butter
250 g 9 oz., 1 cup) lard
2 kg (33 1/2 dl, 14 cups) flour
2 Tbs. sour cream
2 egg yolks

Instructions

1) Bring milk, butter and lard to a boil.

2) Add remaining ingredients and knead while still warm.

3) Divide into pieces of equal size and roll out into thin sheets.

4) Stack with parchment paper in between until all are rolled out. Cook on a hot griddle, floured side down.

5) Store the cold lefse in a cloth to retain moisture.

6) To serve, spread with butter on the floured side. Fold double, then fold again. Store cold.