LEFSE SKILLET RECIPES

Steps:

• In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
• When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
• Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
• Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

Steps:

• In a large mixing bowl, sift together flours, baking soda, and salt. Add vegetable oil and mix well.
• Add buttermilk. Knead dough for a minute or so on a well-floured surface.
• Preheat oven to 350F. Cover dough with a damp paper towel when not using. Take approximately 1/4 cup of dough, roll it into a ball, and proceed to roll it out with a rolling pin on a floured counter top. I like my flatbread very thin and crispy, like a cracker. Place rounds onto a cookie sheet. Bake for 10 to 12 minutes, until flatbread is lightly browned and crisp.