Lefse

By Kat4cooking

Ingredients

• Next day:
• 5 cups riced red pototoes
• 1/2 cup cream
• 2 Tbsp sugar
• 2 Tbsp. butter
• 1 tsp. salt
• 2 cups flour

Preparation

Step 1

Mix together and refrigerate overnight.
The next day cut dough in half, to each half add 1 cup flour (scant)
Knead dough, form into log, cut into 12 sections, roll each section into a ball. Keep in fridge. Remove one at a time and roll out on flour coated counter to a thin circle.
Bake on hot ungreased lefse griddle. move around and turn over when slightly brown spots appear and bake the other side.
Cool on cheese cloth towels.
fold in 1/4 and store in fridge or may freeze.