Double-baked flatbread

How to make it

1. 1

   Stir everything together and let it stand a while, preferably overnight. Roll out into thin rounds. Bake on a hot griddle.

2. 2

   The side of the rounds that is least baked is laid back down on the griddle, and then a new raw round is placed on top of it. Bake a little, and turn both rounds at once.

3. 3

   If you want half-baked flatbread (lefse), the rounds are wrapped in a clean cloth after baking. — Bake pale yellow on both sides.

4. 4

   When the baking is done, half of the round, the side that faced down, is spread with good, freshly churned butter (very lightly salted), folded together, and the round is cut into triangles of whatever size you like.

5. 5

   Wrap in a cloth again and store in a box with a lid in the cellar. As they are served, sprinkle them with sugar.

6. 6

   They turn out best made from potatoes, half groat flour and half rye flour, a little syrup and milk. They can also be made from ordinary flatbread dough.

7. 7

   When the lefse are kept for a longer time, they are moistened before use with cold water on one side. Lay the moistened side down on a cloth wrung out in cold water; do the same with the next lefse and place its moistened side against the dry side of the one underneath; you may well lay several lefse on top of one another. A wrung-out cloth is also laid over them.