Breads Pancakes: Lefse 08 by Recipe Cottage

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	Lefse 08

		Lefse 2 pounds potatoes peeled 1 teaspoon salt 2 tablespoons butter 1 1/2 cups flour up to 2 cups Peel and dice potatoes. Cook potatoes in water until tender but not mushy; about 20 minutes. Drain and reserve potato water for bread or soup. Rice potatoes or grate them. You should have about 3 1/3 cups riced potatoes. In a large bowl, combine potatoes, salt and butter. cool to room temperature. Stir in 1 1/2 cups flour then stir in enough remaining flour to make a stiff dough. divide into 4 portions. Divide each portion into 4 pieces. You should have 16 pieces total. Preheat a griddle or electric skillet to 400 degrees F. On a lightly floured board, roll 1 piece of dough at a time to paper-thin (10 to 11 inch circle). Use a grooved lefse rolling pin to get a authentic grid-like texture. Bake dough circle on preheated griddle, 1 to 2 minutes on each side until browned in spots. Lefse will look dry but will be flexible, not crisp. Fold in half, then in half again. Stack on a piece of waxed paper as they are baked. Repeat until all lefse are cooked. To serve: Unfold and spread with butter. Some like to eat them with cinnamon-sugar or jam.