Norwegian potato flatbreads rolled paper thin and cooked on a dry griddle, folded over butter and cinnamon sugar.
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AI-generated image, not a photograph of the dish
The dough has to stay cold, or the starch releases its water and clings to the rolling pin. Norwegian kitchens use a grooved pin and a long flat stick that slides under the round to turn it without tearing.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Cold mash holds its water and takes up flour without going sticky; warm mash releases moisture, the dough clings to the rolling pin, and you end up adding flour that toughens the flatbread. That is also why only one ball comes out of the fridge at a time.
Probably rolling them unevenly thin, or not flouring the surface enough. Slide a long flat spatula right across the round rather than lifting it by one edge. Flour generously and brush off the excess once rolled.
The trapped steam keeps them pliable instead of drying out hard. A lefse cooled in open air cracks when you fold it. If you are making them ahead, let them cool under the cloth, then keep them stacked in a sealed bag.
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