1 kg (2 1/4 pounds, 2-2 1/2 liters, 8 1/3-10 cups) fine whole rye flour 1 Tbs. dark syrup 100 g (3 1/2 oz., scant 1/2 cup) butter 1 tsp. hornsalt (or 1 Tbs. baking powder) about 1 dl (1/3 cup) water Topping: 250 g (5 dl, 2 cups) rye flour 500 g (6 1/4 dl, 2 1/2 cups) potato starch 1 1/2 dl (2/3 cup) sugar 1 tsp. vinegar 5 dl (2 cups) water
Instructions
1) Combine all ingredients to make a stiff dough.
2) Divide into pieces of equal size and roll out to thin sheets.
3) Cook on one side only, then place under a weight.
4) Combine all ingredients for the topping. Spoon onto the uncooked side of the lefse. Spread over the entire sheet with a flat hand. It should be white and shiny.
5) Stack the lefse on a plate with white side up. Dry in an 80 C (175 F) oven.
6) To serve, soften on the dark side with lukewarm water. Spread with butter and sprinkle with sugar. Fold with the white side out.
