Lefse

From Shirley Evans
Makes 48

9 c. instant potato flakes
3 c. powdered milk
3 Tbsp. sugar
3 tsp. salt
9 c. water
3 sticks butter
4 1/2 c. flour

Heat water and butter to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well.

Pour mixture into 9 x 13 pan and chill (overnight is fine). Cover with damp cloth before chilling.

When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups of flour. Mix in food processor or mixer until it forms smooth ball. Roll into a log and cut log into 16 pieces. On floured cloth-covered board, roll each piece very thin. Bake on hot lefse griddle.

Place on damp cloth and cover with another damp cloth. Continue stacking cooked lefse on top of each other between damp cloths. Keep covered.

Cool and store. Can be frozen.