3 c. potato flakes (instant dry potatoes)
1 tbsp. sugar
3 c. water
1 c. dry powdered milk
1 2/3 tsp. salt
1 stick butter

Bring water and butter to boil and pour over potato mixture and mix well. Chill and cover with a damp cloth and add 1 1/2 cups flour and blend. Divide in 16 pieces and chill and keep chilled while you roll out thin and bake on a lefse pan or flat pancake griddle, ungreased. Brown on both sides and fold in half and place between a towel to steam. Good with butter and sugar if you like them sweet.