Potato Lefsa Flatbread

Begin by peeling the potatoes and placing them in a large pot filled with an abundance of water. Next, bring the water to a rolling boil and let the potatoes cook until they become tender and soft. Remove from heat and drain the water to reveal perfectly cooked potatoes.

In a spacious mixing bowl, merge 8 cups of mashed potatoes with an adequate amount of cream, butter, salt, and sugar. Cover the bowl with a lid to keep the potatoes refrigerated until they reach a chilled state or overnight.

In a separate bowl, incorporate flour into the mashed potatoes and shape the mixture into balls of varying sizes, similar to tennis balls or smaller according to personal preference. Place these dough balls on a plate in the refrigerator, ensuring they remain chilled until rolling.

Take one ball of dough out of the refrigerator at a time and roll it out on a floured surface. To prevent the dough from sticking, utilize a rolling pin with a cotton covering.

Fry the lefsa in a grill or an iron skillet at extremely high heat. If the lefsa browns excessively, reduce the heat to prevent burning. After cooking each piece of lefsa, place it on a dishtowel to keep warm.

Fold the towel over the lefsa to maintain its warmth and stack them on top of each other, covering with a cloth to prevent drying out.