Hardanger Lefse

• 1 1/2 pkg yeast
• 1/4 cup warm water
• 3 1/2 cups boiling water
• 1 1/2 cups rye flour
• 1 1/2 cups milk
• 1 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup shortening
• 7+ cups flour (unbleached)

Instructions

1. Dissolve yeast in warm water, set aside.
2. Pour boiling water over rye flour, beat well.
3. Add milk to cool off flour mixture.
4. Stir in salt, sugar, shortening and yeast mixture.
5. Add enough unbleached flour to make a soft dough. Knead for about 3 minutes.
6. Let rise until double, for about 45 minutes.
7. Punch down and form as for buns, about 1 cup each.
8. Let rise a few minutes and roll with grooved rolling pin or Haring marker (crossed grooved) pin.
9. Bake on an ungreased lefse grill or in a very hot oven (400°F).