Potato pancake bread (lompe)

2 lb (6 medium sized) old
           -potatoes (the older, the
           -better)
      1 tb Salt
    1/4 lb (1 cup) flour
 
  This excellent soft pancake wrapper, easily made at home, is eaten in
  Norway with butter and 'geitost' cheese, or used to wrap delicious little
  morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a
  spoonful of berry conserve.
  
  You will need a griddle or a heavy frying pan, or best of all, a 'takke'.
  Boil the potatoes in their skins.  Peel them as soon as they are cool
  enough to handle and immediately mash them with the salt.  Speed makes
  light pancakes.  Mix with the flour into a dough.  (Less or more flour may
  be needed - potatoes are very variable.  The less flour you use, the
  better.)  Form into a long sausage and chop of lengths.  Roll these pieces
  out into pancakes about 1/8 inch thick.
  
  Bake the 'lompe' on a hot iron surface.
  
  Yield:  Makes 10 to 12 small pancakes Time: 1 hour
  
  From:  "The Old World Kitchen - The Rich Tradition of European Peasant
  Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
  Cooking Echo, 7/92