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Norwegian: Lefse med kling from Sogn
Yield: approx. 2 kilograms dough; 14 lefses 50cm diameter

1 liter cultured milk (kefir milk)
300 grams butter
250 milliliters sugar
125 milliliters semolina flour
about 1-1/2 kilogram sifted plain flour
2 teaspoons horn salt (ammonium carbonate)
1/2 teaspoon baking soda

Note: 3 teaspoons baking powder = 1 teaspoon horn salt

Mix the butter into the flour with your hands until crumbly. Then,
mix in all remaining dry ingredients into the butter/flour mixture.
Add the kefir milk.

Work the mixture until you have a nice dough. It should be like
a pie crust dough, not a bread dough.

Take a ball of dough, about 150 grams in weight and roll with a
pin until you have thin 50cm diameter circle. This means you will
have a very thin circle when it's finished. You use a thin, 70cm
long 2-3cm diameter rolling pin to roll the dough out. You must
constantly reposition the piece on the work surface, rolling it up
onto the pin on occasion and flipping it over and unrolling it to
work the other side. It mustn't stick to the work surface so make
sure there is a dusting of flour on the surface at all times. You
can't work the dough too much or it will absorb the flour and become
stiff and unusable. It's a bit of an art to get it right and you'll
need to practice.

Bake the dough on a special electric frying pan (called a "takke"
in Norwegian). It probably is the same pan used to bake Mexican
tortillas. You cook it like a pancake, on both sides, until brown
spots just begin to appear. When done, let the lefses cool.

When you are ready to eat them, spray them (or dunk them) in water,
drain quickly and let them rest a couple minutes on a towel. The
excess water is absorbed by the towel and the remainder moistens
the lefse.


Kling filling
Yield: This makes a huge amount. Adjust the recipe accordingly.

2 kilograms butter
1/4 liter double cream
1 tablespoon sugar
1 tablespoon sugar
cinnamon or Norwegian brown cheese to taste

Mix all the ingredients together, slowly, a bit at a time until
you have an even batter.

Spread onto the lefse and roll up/fold together.

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