BREAD PANCAKE Lefse (Norway)

There are many local variations of this type of flatbrød. That of Norway is thicker, today raised with baking powder and sweetened, but the most traditional lefse has neither sugar nor baking powder, but is made from a grain flour and mashed boiled potatoes mixed with milk or water. It is made and stored like like flatbrød itself.
Alette Golden’s cookbook (she ran a famous Norwegian cooking school) gives three recipes: equal quantities of oatmeal and rye and boiled mashed potato; equal quantities of barley, oat and rye flour, with equal quantities of boiled mashed potato; three parts of oatmeal to one part of rye.
Which ever mix you prefer, mash the potato as soon as it is cool enough to handle, and mix in most of the flour, with enough water to mix to a smooth dough. Leave the dough until the following day. Then roll it out into thin wide pancakes. Bake them on top of the stove on a lightly greased griddle. Store as for flatbrød.
When you wish to eat your lefse, sprinkle both sides with water, and sandwich it between clean linen cloths for an hour or so. Then it will be soft, and be buttered and folded and cut into neat pieces.
Lefse can be eaten as for the moistened flatbrød in the suggestions at the end of the recipe. It can also be layered into a cake with heavy sweet cream or sour cream and sugar.