Norwegian Potato And Rye Pancake Flatbreads - Lefse - cooking recipe

Ingredients

500 g boiled potatoes, mashed
100 g rye flour
1 teaspoon sugar
1 teaspoon salt
fat (for cooking)

Preparation

Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
Add some water - bit by bit, kneading well so it makes a pliable dough.
Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
Turn them over and cook the other side.
When the Lefse have been cooked - they should be smooth and soft.
Eat them as I have suggested in the Introduction!
For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.