Combine:
8 cups shredded, cooked potatoes
1+1/2 cups barley flour
GLUTEN FREE VARIATION: Replace the wheat or barley flour with 1 cup tapioca flour and 1/2 cup of brown or white rice flour. Add 1 tablespoon of water to the dough.
1 teaspoon salt
Knead and divide into equal parts about the size of a golf ball. One at a time pat to flatten, adding flour to keep it from sticking to your surface. Roll out one at a time, to about 1/4 inch thick and bake on a non-oiled moderately hot griddle or fry pan. Be sure the rolled out lefse has a powder of flour on it to prevent it from sticking to the hot pan. Turn to bake on both sides until golden brown. Serve warm with a little coconut oil and organic cane sugar. These go nicely with your favorite soup or salad.