In my classes — and perhaps in your kitchen — the biggest problem lefse makers have is with sticking. Nothing is more frustrating than to roll a beautifully round and elegantly thin lefse … and then tear the round because it sticks to the rolling surface! Not only does it ruin the round, but it also creates a trouble spot on your rolling surface. That darn spot will cause sticking throughout your lefse-making session.
My solution is to go big and go blue. Use a big 23 1/2-inch Keep On Rolling Pastry Board and cover it with a Blue Pastry Board Cover. With the big board — as opposed to the 19-inch board commonly found on the market — you’ll use less flour and have less sticking. You can use the whole board, rolling at the periphery versus just the center. I instruct my students to start rolling their round until it is about half the size of what they want the final round to be. Then turn the round and move it to a different spot on the board to finish. That way, they are not grinding away at that same spot typically in the center of the board, which will cause sticking sooner or later.
With the bigger board, you simply have more room to not only turn and move the round but also to use less flour — which makes for a cleaner kitchen. You move your round to a spot where you can see there is plenty of flour on the board already. How can you see? The blue cover contrasts with the the white flour (see photo), and you immediately see that the darker spot has potential to be a sticky spot that you avoid. So without re-flouring the board, you move your round to where you can see there is more flour than that dark blue spot. Things are not so obvious when you have a white pastry board cover under white flour.
So go big and go blue for less sticking and more satisfaction in lefse making.