Norwegian Potato Lefse

Slowly add the all-purpose flour, kneading by hand until the dough comes together with a smooth, pliable consistency. Be careful not to add too much flour, as this can make the lefse tough.

Roll the dough into a long 'sausage' shape. If you're using an 18-inch griddle, divide it into about 7 or 8 pieces. For a smaller griddle or frying pan, aim for 10 to 12 pieces.

Lightly flour your rolling surface. Roll one piece of dough into a large, thin circle, aiming for it to be slightly smaller than your griddle or frying pan. Start with a smooth rolling pin, then switch to a corrugated lefse rolling pin once the dough starts to thin out.

Work carefully and avoid using too much flour, which can make the edges of the lefse hard and brittle.