Potato Lefse # 2

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.

Potato Lefse # 1

Combine and  knead:

          5 cups mashed potatoes (rice or mash if there are a lot of lumps)

          1/3 cup first cold pressed olive oil

          1 teaspoon salt

          1+1/2 to 2 cups flour (organic wheat or barley)

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    

May need to add more flour to make a non-sticky dough.

Knead until elastic and smooth. Divide into 12 equal parts, each about the size of a golf ball.

Roll out on a lightly floured surface using a diecut rolling pin if you have one. Otherwise a regular rolling pin will work.

Bake on both sides to a light brown on a griddle or dry fry pan.

Stack the baked lefse on a plate or rack and cover with a towel to prevent drying out.

Serve warm with a little coconut oil and organic cane sugar.