2/3 c. instant potatoes
2 1/4 c. boiling water
1/4 c. salad or cooking oil
1 T. sugar
1 tsp. salt
1 c. flour
Extra flour for rolling
Combine potatoes and boiling water. (When measuring potatoes, shake down cup for an accurate measure.) Stir in oil, sugar and salt. Leave uncovered until cool. Chill thoroughly. Just before rolling, add 1 cup flour. Stir in completely. Using a small amount (1/4 cup makes 1 large lefsa), roll dough on a floured pastry cloth, using a stockinette-covered rolling pin, which has also been well floured. Fry on an ungreased griddle at 500° until small bumps appear and it has light-brown spots. (If using an electric fry pan, use the highest setting.) Turn the lefsa. When the second side is lightly browned, place between folds of a towel to cool. When cool, wrap tightly and store in the refrigerator or freezer until wanted. This makes 15 (10-inch) lefsa.
Note: To use fresh potatoes, peel 3 or 4 large potatoes. Cut in 1-inch slices, then cook in water, just until tender (about 15 minutes). Drain well!! Rice or mash until lump free. Measure 3 cups potatoes for each batch of lefsa. Add flour to only 1 batch at a time. When doing this, omit the instant potatoes and water. Continue as directed above.
Lucia Schroeder