Lefsekling from Telemark

Ingredients

 * 5 dl (2 cups) full fat milk
 * 3 tablespoons margarine
 * 500 g (8¼ dl, 3½ cups) flour
 * flour

Directions

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