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.