I purchased Cindy most of the equipment to make lefse several years ago and she has been practicing ever since. This is the first year the product can be differentiated from potato pancakes. You would think making lefse would be simple. Smash up some potatoes really thin and fry them on a very hot griddle. No way. There are many mysteries to discover. Chill the dough. Roll it out with a rolling pin wrapped in a clean sock. Use just the right amount of flour and then pick up the raw dough with a stick. YouTube provides clues, but it takes years of practice and certain innate abilities. BTW – evidently it is spelled flour and now flower, but I am lucky to have multiple spell checkers in the family who also read my blog and are eager to help.
I ate the piece on the left with butter and sugar. It looks very much like a map of Africa. We are still celebrating our summer trip. Maybe some lefse with a cup of coffee and amarula. In the field of fancy baking, this is called fusion.