Help! I tried to make potato lefsa that my Norwegian mother and grandmother used to make. Its a flat bread that is fried (with no oil). I never watched them make it so have no idea of the texture of the dough. Can anyone help me with some guidelines. The ones I made tended to be too thick and too hard, plus the dough seemed really wet and stuck to the rolling pin and pastry cloth. If I put enough flour down so that they didn't stick then the flour burned in the pan. I remember them as being fairly soft after they were cooked. We would then butter them, roll and eat, and if we had been very good, sprinkle sugar on them.