We haven’t had really good Norwegian lefse since leaving MN almost 8 years ago… Friends there seemed to make it perfectly and gave me this great easy shortcut recipe for traditional lefse that is super delicious! Unfortunately I am still getting the hang of making the stuff. It’s not very tender, not rolled quite thin enough and not even close to a circle shape. I call it “rustic”. ;o) I’m sure my boys wish I would just get more practice so I’d get better at it. We’ll see, we’ll see…
5 cups water
1/2 cup lard or shortening
1 Tablespoon salt
1 Tablespoon sugar
When lard is melted, add 2 cups milk.
Cut off small pieces and roll out on heavily floured cloth. Brush off excess flour.