Serve buttered, plain or with sugar.
Mix well until dough gets nice and thick.
Roll dough balls in starch until fully covered.
Place a dough ball on top of starch, press down on ball to flatten, and sprinkle a little more starch on top.
Place second piece of wax paper over top of dough ball.
Use a rolling pin to roll out dough until it is about six to seven inches in diameter. Be careful not to roll it too thin, or too thick. (Practice makes perfect!)
Remove top wax paper, and flip rolled out dough into pan. Use a non-metal, heat resistant spatula to flip lefse after it cooks for about ten to fifteen seconds.
Remove from griddle and cool flat on clean dish towels before storing or eating.
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1404 33rd St S, Suite H • Fargo, ND 58103 | (701) 205-4174