Lefse – Grandma B’s (Pat’s mom) Dad’s 4th Wife’s Recipe

Make sure you set aside several hours to make this recipe and get 2-4 people to help with the process.

Mix together all ingredients. Add small amounts of flour at a time until you reach a dough consistency. Roll into balls that are about 2/3 the size of a golf ball for a salad plate size finished product. Chill the balls until you are ready to roll them. They need to be chilled well. Literally, we removed them from the fridge one at a time.

Rolling area: prepare a towel on a non-slip area and flour the towel and leave a small amount of flour in the corner of the towel. Then flour a cloth covered ridged rolling pin (the smooth pins don’t work as well.) Take a ball out of the fridge and roll in flour if it is sticky. Pat the ball flat in your hands then set in the center of the floured cloth. Roll out carefully without pressing too hard.

Flip the dough over every 4-5 rolls – and each time you lift the cloth, lightly dust the cloth and the dough with flour. (Lightly).

Roll thin; you can see the shadow of your hand through the dough when lifting up.

Be careful not to use too much flour or over-roll. Place the rolled out dough on a griddle (heated to 475-500 degrees.)

Dust any excess flour off from the top side of the lefse.
It will bubble and turn light brown. Then flip to the other side. It will also bubble and turn light brown.

Cool the finished product between layers of wax paper. Before it is cold; stack in a folded towel to keep moisture. If it’s crispy that means it’s too thick, over-rolled or you used too much flour.

Serve with butter and sprinkled with sugar and roll up.