Potato Flat Bread

• 4 lbs potatoes (use a mixture of red & white potatoes)
• 2 tsp salt
• 2 1/4 cups white flour
• 1/2 cup sugar
• ground whole-wheat flour (for rolling)

Instructions

1. Boil potatoes (unpeeled) and salt until potatoes are done. Peel and cool overnight.
2. Rice or mash potatoes, put in mixer with flour and sugar and mix until very smooth (a couple of minutes).
3. Form dough into a firm ball with hands and divide into small patties.
4. Sift flour on rolling surface and roll each patty in ground whole-wheat flour until thin.
5. Fry on lefse grill at medium heat.
6. Helga uses 3 grills; flatbread takes a long time to dry. (Andersons use 1 grill and put the flatbread in a 325°F oven to finish drying after it acquires a good color and firmness on the lefse grill)