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.