Stavanger Lefsa

• 2 Tbsp. sugar
• 2 1/3 c. sweet milk
• 1/3 c. half and half
• 1/2 c. Crisco
• 1 c. water
• pinch of salt
• 4 1/2 c. flour

1. Mix the first 6 ingredients together and cook, stirring constantly.
2. Pour immediately over the 4 1/2 cups flour in a bowl. Mix well and place single fold of a towel over bowl while it is cooling.
3. When cool, put 1/3 of the dough on floured board and add more flour as it is kneaded into a rather large hard dough and can be rolled out. Break off into 8 pieces and roll out very thin. Keep flipping it over as you roll and keep it floured on both sides.
4. Use a lefsa stick to turn them.
5. Place on a 400u0b0 griddle and dry one side but do not brown.
6. After they are all dried on one side, take each one and put Goop on and rub by hand round and round until smooth.
7. (Keep off edges or they will stick to your grill.) This is all done on the floured side.
8. Now put the "ungooped" side on the grill and dry it and then turn and "brown spot" the gooped side.
9. These will become hard when stored so run water over them before serving.
10. Place between cloth or towel until soft; spread the "unspotted" side with butter and sugar. Fold over and cut each into 4 pieces, folding once more.

sugar, sweet milk, crisco, water, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310321 (may not work)