|2 1/2 C||water|
|1 1/4 C||milk|
|3 3/4 C||instant potato flakes|
|2 1/2 C||all-purpose flour|
- Bring water, salt, and butter to a boil in a large saucepan. Remove from heat when butter is completely melted.
- Add milk and sugar. Stir until sugar is dissolved.
- Add potato flakes and stir until incorporated. Do not overbeat. Refridgerate potato mixture overnight, or until chilled.
- To make lefse, add flour and mix until a smooth dough forms. Form dough into 2″ balls; roll into flat rounds and bake on a hot griddle until blistered (flecked with brown) on each side.
When rounds have cooled, butter one side, cut into eights, and roll as for croissants (butter side in).