Lancaster Lefsa (Old World Recipe)
Lefsa, a thin unleavened bread made of potato dough and a Swedish family’s old-world recipe, is a staple in Scandinavia.
In a bowl, combine potato shortening and half-and-half; wrap in plastic and leave for eight hours or overnight.
Potato mixture should be combined with flour, salt, and sugar.
Form dough into 12 small balls after stirring until uniform.
Put the balls in the fridge; take one out at a time to keep the others chilled.
On a floured surface, roll out the dough into a very thin circle that is just a little bit smaller in diameter than your skillet.
If necessary, add more flour to prevent sticking.
A lefsa pan or skillet should be heated over medium-high heat.
Cook the dough circle for about 1 minute, flip it, and cook for another 30 seconds or until done.
With the remaining dough, repeat the rolling and cooking procedures.