Soon I'll post a lovely little post on the joys of making lefser with my farmor deep in the fjord country of Norway. But the process of making lefser is arduous and complicated; therefore I thought I'd share a step-by-step guide with you, before sharing my great-grandmother's recipe. Hopefully you'll grasp the process and realise that it's nothing to be afraid of. A challenge, yes, but a good one at that. Anyways, the first thing you do is make the lefsegraut (lefse-porridge). Then add as much flour as you need to form a homogeneous, firm dough. The first rule in the art of making lefser is to kneed, and you need to kneed a lot! Divide the dough in two, and work with one at a time.
The second rule in the art of making lefser is flour generously. Using a rolling pin, flatten the dough (remember to keep adding lots of flour!) until the lefsa is thin. Using a long, thin baking pin, lift the lefsa from the oilcloth, turn it over and keep rolling until the lefsa is nearly see-through.
Allow the lefser to rest until you intend to serve them.