Lancaster Lefsa (Old World Recipe)

1. Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.

2. Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.

3. Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.

4. Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.

5. Repeat rolling and cooking steps with the remaining dough.

Cook's Notes:

Traditionally, the potatoes are peeled, boiled, and riced; if you must use mashed, be sure there are no lumps.

if you are short on time and your 'overnight' is fewer than 8 hours, decrease the liquid.

Using half all-purpose flour and half wheat flour will make the dough less sticky.

Making lefsa is easier with 2 people: 1 to roll the dough and the other to cook.

Lefsa are traditionally cooked on a special lefsa pan.