Lefsa - Norwegian Flatbread

Instructions

1. Cook the potatoes, mash them while still warm.
2. Knead the potatoes well with 1 pound of rye flour until it becomes a fine paste, and leave until the following day.
3. Roll on a floured board as thinly as possible to round cakes as large as a cast iron griddle (or your new fangled electric griddles).
4. Bake by turning several times with a pancake turner until well baked.
5. They should be light brown.
6. Place on paper to cool.
7. The bread will be crisp at this point.
8. (For softer cakes, do not turn more than two or three times).
9. Keep Lefsa in clean kitchen towels, (this means flour sack or cotton toweling, not terry cloth, but you can wrap them in tin foil).
10. Make a paste of equal parts of butter and sour cream and spread half on one side of the cake and dust with a little sugar.
11. Fold the unbuttered part over again to form a triangle.
12. Keep the cakes covered until served.
13. They are a finger food for the most part and a good accompaniment for any meal.