Potato Lefse

Here is a traditional Scandinavian dish.
A recipe for soft Norwegian flatbread.
It's often used in place of a hot-dog bun
and can be used to roll up sausages.
I like these without the white sugar.

Ingredients:
1 – 1 1/2 lbs. white-skinned potatoes
1/4 cup cooking oil
1 tablespoon white sugar
1 teaspoon salt or to taste
1 cup flour
Extra flour for rolling: approx. 1 cup

Directions:
Peel potatoes, removing any eyes.
Cut into evenly-sized pieces.
Cook in water until tender. Drain well.
Rice or mash until smooth.
Measure 3 cups of potatoes.
Stir in oil, sugar, and salt.
Leave uncovered until cool.
Chill thoroughly in refrigerator.
Just before frying, stir in one cup flour.
Using a small amount of dough
(1/4 cup makes 1 large lefse),
roll it onto a floured pastry cloth or
board using a cloth-covered rolling pin.
Fry on an ungreased lefse grill
or electric griddle heated to 500 degrees F.
until small bumps appear and it has light brown spots.
If using an electric frying pan,
use the highest setting. Turn the lefse.
When second side is lightly browned,
place between folds of a towel to cool.