Potato Lefse

Ingredients

1 kg ( 2 1/4 pounds, about 5 large) potatoes
6-800 g (1 2/3 pounds, 10-11 dl, 4-5 cups) flour

Instructions

1) Boil the potatoes in their skins. Cool, then peel and grind.

2) Knead in the flour until the dough is stiff enough to roll out.

3) Divide the dough into pieces of equal size. Roll out to thin sheets. Cook on 1 side on a griddle.

4) Brush the uncooked side with water before the lefse is turned. Cook until dotted with brown on both sides.

5) To serve, sprinkle with water and wrap in a cloth until soft.

6) Spread with soft butter. Sprinkle with sugar or confectioner's sugar.

7) Stack and cut into pieces.