No-Fail Lefse

By lianbl88

Requires Lefse grill, rolling pin w. cover, pastry board and Lefse stick. Full recipe shown - 1/2 recipe in ( ). Prepare the day before making lefse.

Ingredients

• 9 9 9 C water (4-1/2 C)
• 3 3 3 sticks margarine or butter (1-1/2)
• 9 9 9 C Hungry Jack Instant potatoes (4-1/2)
• 3 3 3 C Carnation powdered milk (1-1/2 C)
• 3 3 3 Tbs sugar (1-1/2 Tbs)
• 5 5 5 tsp salt (2-1/2 tsp)
• 4-1/2 4-1/2 1/3's 1-1/2 flour (2-1/4 C) divided into 1/3's of 1-1/2 C or (3/4 C) each and kept separate
• to flour to use for rolling out lefse
• Very large mixing bowl
• 3 3 to medium mixing bowls to store batches.

Details

Adapted from images.search.yahoo.com

Preparation

Step 1

Heat water and margarine/butter to boiling. Mix all dry ingredients (except flour) together in a very large bowl. Pour boiling water mixture into bowl and mix well. Refrigerate overnight covered with a damp cloth.
Divide potato mix into 1/3's and add the 1/3 of flour to each third - mix well - knead on floured surface is advised. Cut each third into 18 pieces (9 pieces) and refrigerate for 30 minutes.
Using one batch at a time liberally flour the rolling cloth and rolling pin cover. I use a tablespoon of flour on a work surface while I begin rolling out the dough balls.
Roll out into a circle very thin on a a well floured cloth using a floured cloth-covered rolling pin. Bake on the lefse grill at ~425 until browned on each side. A lefse turner makes this job easy.
Set out cooked lefse on a damp cloth covered with another damp cloth until all done cooking.
Reflour the rolling pin, cloth and pat a little flour on each ball as you go. If it sticks, scape off the dough with the edge of a metal spatula and reflour more heavily - use more flour as needed to keep from sticking. KEEP the dough CHILLED as it will help keep it from sticking.
Makes 54 pieces (27 pieces)
Butter the lefse - add some brown sugar, or cinnamon and sugar, or your favorite jelly, or plain or whatever roll up and enjoy.