I have a t-shirt that says “I make lefse… what’s your superpower?” It can be frustrating at first, the dough is very delicate, but it’s so delicious. A Norwegian friend who had never made it before (but loved to eat it) threw the dough against the wall in frustration! Use a light touch and persevere. Using flour on the surface and rolling pin sock is a necessity. I cut a 2’ round out of plywood and made an elasticized muslin cover for it that I can rub flour into, but you could tape a flour sack dish towel onto the counter also. If you don’t want to mess with real potatoes you can use instant potatoes. Just add the water and salt according to the box, but then the butter and cream amounts from the lefse recipe.

The recipe I use is from “Flatbreads and Flavors” by Alford and Duguid, rich with real butter and cream. I roll mine smallish like you do because they’re so much easier to handle than the huge traditional ones (which are usually tough because you have to add more flour to keep them from tearing). I can fit two on my lefse griddle (yes I have a real lefse griddle and turning stick 😊). While they are cooking I am rolling out the next one, and keep that rythym going.

You’ll get flour all over you and your kitchen. It’s an acceptable price for this deliciousness.

You can use finely ground whole wheat flour, but the dough is even MORE frustratingly delicate than normal. The dough starts to turn black quickly with whole wheat, IDK why. Just ignore it.

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