Equipment
- Lefse gridle and sticks
Ingredients
- 1 lb potato flakes, such as Hungry Jack or Idahoan
- 2 sticks margarine, such as Blue Bonnet
- 1 stick butter
- 5 tsp salt
- 3 cups powdered milk
- 7½ cups water
- 3½ cups sifted flour
Instructions
- Heat water, butter, and margarine until butters are melted.
- Add potato flakes, salt, and powdered milk to butters and mix until just combined. Refidgerate over night.
- Divide dough in half, then add 1¾ sifted flour to each half. Roll each half into a log and cut each into 16 pieces. Refrigerate dough pieces until ready to roll out.
