Lefsekling from Telemark

Ingredients

 * 5 dl (2 cups) full fat milk
 * 3 tablespoons margarine
 * 500 g (8 1/4 dl, 3 1/2 cups) flour
 * flour

Directions

 * Bring milk and margarine to a boil.
 * Pour over the flour.
 * Stir to make a thick porridge.
 * Cover and refrigerate overnight.
 * Knead in flour to make a pliable dough.
 * Divide the dough into pieces of equal size.
 * Roll out into thin sheets and cook on a griddle, rolled side down.
 * Immediately as the lefse are placed on the griddle, sprinkle with lukewarm water.
 * Cook until light brown on both sides with small golden bubbles and crisp.
 * Store in a dark, cool place.
 * These keep well.
 * Soften in a damp cloth.
 * Spread with butter and sprinkle with sugar if served with coffee.