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Published November 18, 2008, 12:00 AM

From potatoes to treats: the making of lefse


Flour is added to the dough right before it is shaped and rolled.

  • Flour is added to the dough right before it is shaped and rolled.
  • Once the dough is ready, it's made into loaves. The loaves are then cut into smaller sections to be rolled.
  • Lefse makers use a special textured rolling pin with a cloth sock over it. These tools help to keep the lefse from sticking when it is rolled.
  • Long sticks are used to flip the lefse while it cooks on the special lefse griddles.
  • The lefse makers at Cross Lutheran Church in Roberts have a team system of rolling and flipping.
  • The mother-daughter pair of Rebecca Gerke (left) and Diane Ullom (right) are pros at making lefse.
  • Grace Gerke, 3, is already learning to roll.
  • Katelyn Gerke, 5, has a handle on the whole lefse process.
  • Rachel Welsh worked at rolling the dough.
  • This cooking lefse round was deemed to be "perfect" by the lefse makers. From left are Mary Roen, Rachel Welsh and Linda Simpson.
  • This one stack was made of about three to four dozen rounds. The women estimated that made over 100 dozen.