The Art of Lefse

It may resemble a tortilla, but while  lefse, a traditional Scandinavian flat bread, is round and fried on a hot griddle, that's where the similarity ends.  While it is a simple food with few ingredients, the art of making lefse, good lefse, is a practiced technique.  Generally the recipe and  instructional practice is handed down, generation to generation, as families gather to prepare food for holidays.

 I learned from my Mother, Grandmother,  Great Aunt, and Great Grandmother at a time when families lived close and celebrated holidays together. Now, our families are often scattered to the wind and don't  have the luxury of spending the days of  preparation time before a holiday celebration.  A couple of days during the holidays is often all that is afforded.  

I want the traditions that I grew up with to be passed along to my Grandchildren.  Since we are three thousand miles apart, I am resorting to technology to bridge the gap and keep  the traditions alive.  See the video here and the recipe below.
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Here is a good and simple recipe for LEFSE and a video to share for making this wonderful tradition.

Lefse
2 2/3 cup water
4 T butter
3 T sugar
1 tsp salt
 Put these ingredients together in a microwaveable container on high, for 2 minutes or more as needed to melt butter.
Mix the hot water mixture in a large bowl with:
 6.4 oz pkg of instant mashed potatoes
1 cup evaporated milk
Cover and refrigerate for 2 hours or overnight.

Mix 3 cups of the mashed potatoes with
1 cup flour
Mix well to form a sticky dough
Form into a ball about 2 1/2 inches round, roll out on a well founder pastry board, fry on hot griddle (about 460*)
Lay on clean cloth to cool
This recipe makes about 1 dozen rounds