I learned to make lease from my mom, who learned it from her mother. I was taught to use a “lefse stick” to move the just rolled out lefses to and from the cooking pan. We always made our own from wooden yardsticks cut in half at the 18” mark (gives you one to keep, and one to give away to a new lefse baker!) with one end sanded down to a taper about an inch long so you could slide the
lefse stick under the dough without tearing it. The stick makes it so easy to move those tender lefse rounds. Grandma was right about using one, as she nearly always was right about anything to do with the kitchen.

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