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Lefse

1 1/2 cup boiling water
2 tbs butter
1/2 tsp salt
1 cup rye flour
1 cup all-purpose flour
1 cup whole wheat flour

There are many different types of this flat bread. This version
should remain soft rather than crisp (hence the name lefse, or soft
cake).

Preheat oven to 450f. In a large bowl, combine water, butter, salt,
rye flour and all-purpose flour and beat well. Stir in whole wheat
flour and beat until you have a smooth dough that resembles dough
for a baking powder biscuit. Divide dough into 4 parts. Cut each
portion into quarters.

Flour a board and roll each piece of dough to make a thin 10- to
12-inch circle. If desired, use lefse rolling pin to make a pattern
on the dough. Place 2 or 3 dough circles on ungreased baking sheet.
Bake in preheated oven 3 to 5 minuntes, not until completely browned.
Cool on a rack. Wrap airtight.

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