Just call us the Lefse Ladies. Yes, I learned the
Norwegian art of rolling lefse. Lefse is a type of tortilla. There's potato lefse and flour lefse. I had asked Aunt Virginia to teach me about lefse. Shari opened up her kitchen and we rolled away. It's tricky, rolling such a small amount of dough into a large, round, flat circle. Aunt Virginia could roll about 3 or 4 in the time that it took me to roll one. I had a hard time using enough flour each time I flipped. I am excited to roll again so I can remember everything that I learned.

Aunt Virginia's Norwegian Flour Lefse
3 cups whole milk
2 cups water
3/4 cup lard or shortening
6 1/2 cups unbleached flour
1.Bring all ingredients except flour to a boil.
2. Pour into large bowl of flour.
3. Knead/mix thoroughly.
4. Form approx. 24 balls of dough.
5. Roll with lefse rolling pin and pastry cloth. Cook on lefse grill.
When done, wrap stack with moist towel. Cut lefse into 4 sections with knife or pizza roller. Divide into stacks of 10-15 and wrap well in Saran Wrap. Freeze. Pull out only portions to be eaten that day. Will keep well in freezer for several months.
Aunt Virginia kneading dough

Rolling
Me, attempting to roll
Aunt Virginia had to repair several of mine!
Kevin even gave it a try! Notice the small amount of dough. That has to be rolled out to near the edge of the pastry cloth. Pretty thin-my friends.
Oops, another tear. Not enough flour, again!

Finally, one that isn't ripping or tearing.
Cousin Emily, flipping the lefse on the grill! She is an expert.
