Cook style Lefse

Most families have recipes that are passed down to them. You know the type where it isn’t really clear where they originated, there aren’t any exact measurements, and you aren’t really sure if anyone outside your family will like the outcome.
Lefse is another one of those recipes in my family. It took me a while to warm up to lefse. As a child, I pretty much ignored it and let my dad enjoy the entire batch every time my mom made it. Batches of lefse always seemed to show up around the holidays. I recently realized this is because the holidays are one of the few times my mom has large quantities of leftover mashed potatoes.
Leftover mashed potatoes are always the base for our lefse.  From there, my mom adds Robin Hood flour. She says it is the absolute best flour and always brings home a huge supply of it from Canada each year.
The mashed potatoes are mixed with the flour, maybe a cup or so.  It is hard to know, like I said earlier, no exact measurements. 
From there, my mom forms tiny balls with the lefse dough, slightly smaller then a golf ball.  She rolls the dough out very thing, then adds the rolled out dough to a hot skillet. 
From there, she lets the dough cook, similar to how a pancake would cook, flipping once one side is done.  After about 3 to 4 minutes per side on the skillet, the lefse is placed in the oven to further dry out.  I believe the approximate temperature of the oven is about 250 degrees, but I need to verify this with my mother.  It stays in the oven until the lefse is crispy.
After the appropriate amount of time in the oven, your lefse will resemble a thin flatbread.  Wikipedia tells me this is a Norweigan delicacy, mainly enjoyed around the holidays. Clearly the Norwegians have a lot of leftover mashed potatoes as well.
I like to smear butter all over the top of mine, but it is also good with jelly or honey.  The texture is fantastically crispy. Of course there are variety of different ways and methods to make lefse. Other recipes do not result in the same texture, as it is actually used as a sandwich bun.
This recipe clearly wouldn’t work as a sandwich, but it is delicious nonetheless. My dad has been known to eat all the lefse before I get home for the holidays, thus forcing my mom to make multiple batches.  Although it is easy to make, the process can be time consuming. 
Has anyone else ever had lefse? Or this flatbread, crispy style of lefse? It is one of my favorite treats.  For me, it is all about the texture.
The last week has been an absolute whirlwind, but I can’t wait to share the details and some pictures soon.

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