1 1/2 c  :Boiling water
2 tb Butter
1/2 ts Salt
1 c  Rye flour
1 c  All-purpose flour
1 c  Whole wheat flour

There are many different types of this flat bread. This version should
remain soft rather than crisp (hence the name lefser, or soft cake).
PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye
flour and all-purpose flour and beat well. Stir in whole wheat flour and
beat until you have a smooth dough that resembles dough for a baking powder
biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a
board and roll each piece of dough to make a thin 10- to 12-inch circle. If
desired, use lefser rolling pin to make a pattern on the dough. Place 2 or
3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5
minutes–NOT until completely browned. Cool on a rack. Wrap airtight.