Lefsa - Norwegian Flatbread

Directions

1. 1
   Cook the potatoes, mash them while still warm.
2. 2
   Knead the potatoes well with 1 pound of rye flour until it becomes a fine paste, and leave until the following day.
3. 3
   Roll on a floured board as thinly as possible to round cakes as large as a cast iron griddle (or your new fangled electric griddles).
4. 4
   Bake by turning several times with a pancake turner until well baked.
5. 5
   They should be light brown.
6. 6
   Place on paper to cool.
7. 7
   The bread will be crisp at this point.
8. 8
   (For softer cakes, do not turn more than two or three times).
9. 9
   Keep Lefsa in clean kitchen towels, (this means flour sack or cotton toweling, not terry cloth, but you can wrap them in tin foil).
10. 10
    Make a paste of equal parts of butter and sour cream and spread half on one side of the cake and dust with a little sugar.
11. 11
    Fold the unbuttered part over again to form a triangle.
12. 12
    Keep the cakes covered until served.
13. 13
    They are a finger food for the most part and a good accompaniment for any meal.