1 1/2 c. rye flour (med.)
1/3 c. shortening
3 1/2 c. white flour
3 1/2 tbsp. white sugar
1/2 tsp. salt
1 tsp. baking soda
2 c. buttermilk

Cut the shortening into the rye flour. Add the white flour and work it together with preceding. Stir in sugar, salt and soda. Add buttermilk and stir in, working together with hands if it gets too stiff to stir. Break off about a dollar-sized ball. On floured surface roll out very thin. (I use a lefse pin without stocking.) Bake on large cookie sheets in 350 to 375 degree oven until it gets hard with some brown spots (about 8 minutes). For more even baking, flip over about halfway through baking time.