My rounds are rustic, not so perfectly round.
The rounds are transferred to the griddle with a special stick. This is a delicate operation, and Tom's job.
Watch for the brown spots, and don't overcook.
Stack the lefse rounds to cool.
Then wrap in plastic ( I don't think this is "traditional") and store in the refrigerator until needed.
When you are ready to eat the lefse, brush it with melted butter.
Sprinkle it with cinnamon sugar.
Cut it in wedges and roll.
Warm gently in the microwave ( another non-traditional modern convenience) and serve.