Roll out each ball as thinly as possible, trying to keep the shape as round as possible. Keep adding flour to prevent sticking to the cloth or the rolling pin. You will end up with flour all over the place. It's just part of the process!
A special lefse stick is used to slip under the dough circle and lift it onto the griddle.
When brown spots form on the bottom, flip it over to cook the other side.
Stack the cooked lefse rounds to cool, keeping them covered with a towel so they won't dry out. You want them to stay soft.
When the cooking is complete, you can wrap the completed rounds in plastic and refrigerate until you prepare them for serving. To serve: