This is one version of our lefse, which is in great demand.

6 c. riced potatoes
2 c. flour
1/2 tsp. salt

Combine riced potatoes and salt and enough flour so that the dough can be rolled very thin on a floured board. Use an little flour as possible; handle quickly and lightly. Roll a small portion at a time into large circles with a rolling pin, then use a lefse rolling pin as a final touch.

Place on a hot ungreased griddle or grill, browning lightly on both sides. If wood-burning stove is available, it is ideal. Use long thin wooden sticks shaped flat on either end for easier turning. (A stick from the bottom of a window shape is ideal.)

When done, pile on on top of the other and wrap in a clean cloth to cool slowly. May be stored in this manner in a deep freezer. When serving, quarter the large circles, butter and roll up. (Some people like to dip their lefse in sugar.)