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Lefse 3




Source of Recipe


Norway


List of Ingredients




2 C milk, scalded
1/2 C lard
1 T salt
4 C flour

Recipe



Add lard, salt and 2 cups flour to scalded milk and mix over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool.
Dough can be rolled immediately or kept in cool place for a couple of days.
Make a small patty, about the size of a hamburger. Flour board lightly and with a scandinavian rolling pin, roll patty in all directions, keeping it round. Roll lightly. Stretching dough until it is almost as large as the lefse baker. Use lefse stick to transfer the dough to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter.