Norwegian Potato Lefse
|Baking potatoes||2 1⁄2 Pound|
|Boiling water||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs) (Unsifted)|
Peel potatoes and cut into quarters; cover with boiling water and cook until fork tender (about 30 minutes).
Drain and mash until very smooth.
Measure potatoes; you should have 4 cups.
Stir in butter, milk, and salt, mixing well.
Let cool to room temperature.
Gradually mix in enough of the flour (about 2 cups) to make a nonsticky dough.
On a floured board; knead gently to shape into a smooth log.
Divide-into 24 equal pieces; do not cover.
If possible, cover rolling pin with stockinet.
Shape each piece of dough into a smooth ball.
On a pastry cloth or floured board, roll each ball into a thin 8 to 10-inch round.
Turn rounds and keep coated with flour (using as little as possible) to prevent sticking.
Preheat an electric griddle or frying pan to 375° or use a griddle or frying pan over medium heat.
Lightly grease with oil.
Shake excess flour off each round and place in pan.
It will start to bubble; bake until bubbles are lightly browned (about 1 1/2 minutes).
With a spatula, turn and bake other side.