Lefse

Recipe View In a large bowl, combine the boiling water, potato flakes, evaporated milk, shortening, sugar, and salt. Mix well until the potato flakes are fully hydrated. (5 minutes)

Recipe View Cover the bowl and refrigerate until the mixture is thoroughly chilled. This step is crucial for developing the right dough consistency. (2-3 hours)

Recipe View Once chilled, gradually add 3 cups of flour to the mixture. Use a pastry blender or your fingertips to cut the flour into the wet ingredients until a shaggy dough forms. (10 minutes)

Recipe View Divide the dough into 3 equal portions. Gently shape each portion into a log. Wrap the logs tightly in plastic wrap and chill in the refrigerator again. (30 minutes)

Recipe View Preheat an electric griddle to 375 degrees F (190 degrees C). (15 minutes)

Recipe View Divide each log into 8 equal pieces. On a lightly floured surface, roll each piece into a thin circle, about 10 inches in diameter. Use a light touch with the rolling pin, as the dough is delicate and can tear easily. Add flour as needed to prevent sticking. (20 minutes)

Recipe View Carefully place each round of dough onto the preheated griddle. Cook until golden brown spots appear and the lefse feels dry but not crisp, about 1 minute per side. Flip and turn frequently to ensure even cooking. (15 minutes)

Recipe View As each lefse is cooked, transfer it to a clean cloth to cool. Cover with another cloth to keep them soft and pliable. Stack the cooked lefse on top of each other; the steam will help maintain their tenderness. (5 minutes)