How to make Lefse, a photo tutorial

My mom, the Lefse National Bake Off champion a couple of years ago, has taught hundreds of people to make Lefse. For several years, my mom and I demonstrated how to make lefse at a cooking store in the mall during the holiday season. It's just not the holidays without some lefse! This weekend, we started teaching Henry and Harmony--they already love eating it :)

First, mix 3 c mashed potatoes (instant are fine, nothing but potatoes), 1 t salt, 1/4 c oil and 1 T sugar. Chill well. Just before using, add 1 cup of flour and mix well. Preheat grill to 500 degrees F.

Measure out 1/4 c. dough and shape into a smooth circle. A round measuring cup or ice cream scoop works well.



Roll very thin on a well floured pastry cloth. Use a stockinnete cover on the rolling pin.



Transfer the lefse to the grill by rolling it over the rolling pin or by using the lefse turning stick. Cook on hot grill until it's lightly browned on the bottom and bubbly on the top--about 20 seconds.



Turn by sliding lefse stick under the lefse, picking it up, and rolling it off of the stick.



Cook second side like the first (usually takes less time). Remove lefse from grill with stick and place between folds of a terry kitchen towel to cool.



Cut in half or quarters, spread with butter and sprinkle with sugar, roll up, and eat!