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1
Bring a large pot of water to a boil over high heat.
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2
Cook potatoes until tender, 15 to 20 minutes.
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3
Drain well.
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4
Rice potatoes into a large bowl, continuing until you have 8 cups.
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5
Add oil, evaporated milk, sugar and salt, and mix well.
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6
Let cool, then cover and refrigerate for a few hours, or overnight.
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7
When ready to make lefse, add 2 1/2 cups flour and mix well.
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8
Divide dough into two logs if you have a lefse grill, and four if you do not.
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9
Dough should be sticky and hold together, but not so sticky its impossible to work with; if necessary, add remaining 1/2 cup flour.
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10
Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
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11
If you have a lefse grill, heat it to 400 degrees.
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12
If you dont have a lefse grill, set a wide, low-lipped nonstick pan over medium-high heat.
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13
Generously dust work space with flour and flour a rolling pin.
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14
Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk.
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15
If you have a lefse grill, gently roll dough into a large, thin circle (if you are using a regular pan, roll into a thin circle just smaller than the size of your pan), lifting and flipping frequently so it doesnt stick; use more flour as needed.
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16
Brush excess flour from dough.
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17
Use a lefse stick to carefully transfer to grill (use a thin spatula if cooking in a pan).
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18
Cook for 1 minute, or until lefse is steaming and small bubbles appear on uncooked side.
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19
Using lefse stick or spatula, flip lefse and cook for 45 seconds or so.
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20
Place lefse on a clean dish towel and cover with another.
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21
Repeat, stacking lefse atop one another between the dish towels.
