Prep 5 mins
Cook 5 mins
This recipe was brought by an ancestor of the Lunde family when the came from Norway. I got it in 1975 from Sena Lunde who was about 90 then. Very simple, traditional recipe.
- Cut room temperature lard into flour.
- Add water to make heavy dough.
- Roll as thin as possible.
- Fry on cookstove or griddle.
- Wrap well and store in dry, dark place.