The first try at making lefse turned out ok, though some things maybe are better left for purchasing at the market. The best result might have been the smell and experimenting with different ingredients to roll up in the lefse.
I really had no idea what I was doing, but made the dough, rolled it out as thin as I could, then cooked in the pan until golden and warm.
Roll the Lefse With:
Brunost (brown cheese) and cucumbers
Brown deli mustard and salmon, dill sprinkles