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Poteter Lefse (Flat Potato Bread)

6 cups white rice cooked or mashed russet potatoes
1 tablespoon butter real
1 tablespoon sugar
1 teaspoon salt
3 1/2 cups flour
Real butter, softened
Brown sugar or granulated sugar and ground cinnamon (optional)

While potatoes are still warm, stir in 1 tablespoon butter, 1
tablespoon sugar, and salt. Chill mixture. Stir in 1 cup flour,
just to make a light non-sticky dough. (The moisture in the potatoes
will determine the exact amount of flour needed.) Using remaining
flour to dust the work surface as needed, roll out 1/3 to 1/2 cup
dough at a time to about 1/16 -inch thick. Place a dinner plate
in center of rolled dough and cut around perimeter of plate to make
a perfect circle. Bake on a very hot, ungreased griddle until small
brown spots form, about 1 minute per side (depending on how hot
you can get your griddle.) Remove lefse to a large, clean, moist
dish towel; cover with towel while rolling next lefse. Stack lefses
in towel. Sprinkle towel with a little water from time to time.
Wrap lefse in plastic and place in refrigerator until ready to eat.
To prepare, spread each lefse with soft butter and sprinkle with
optional brown sugar or granulated sugar and cinnamon. Roll and
slice into 3 pieces and eat as finger food. Lefse is a traditional
accompaniment to the Scandinavian lutefisk.

Note: The lefse is best rolled out on a pastry cloth using the
least amount of flour possible without allowing dough to stick to
cloth. A good method for sprinkling the dish towel with water is
to place water in a salt shaker or similar container so water can
be evenly distributed over towel.

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