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  Boil the butter and milk and add the semolina. Lower the heat and simmer for 10 minutes. Take off heat and let the porridge cool for 5 minutes.
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  Pour the porridge into a mixing bowl and slowly add the flour to the porridge while stirring. The goal here is to add as little flour as possible to form a dough that you can roll out, so you may not need the full amount of flour.
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  When the dough becomes hard to stir, turn it over onto a floured surface and mix by hand.
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  Divide the dough into about 16 small sections if using a frying pan. If you're using a large griddle you can divide into about 10 sections.
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  Roll each section into a ball and then roll it into a flat circle with a rolling pin. Switch to a corrugated rolling pin as the dough gets thinner. Aim to make the dough circle the same size as your frying pan or griddle.
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  Brush off any excess flour and fry the lefse in a frying pan or on a griddle on medium/high heat until the dough begins to bubble and the bubbles are a golden brown (about 1 minute). Flip and cook for another minute, until there are golden brown spots on the bottom side as well.
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  Stack the cooked lefser on a damp cloth and cover with another damp cloth and plastic (I put the plate of lefser in a large plastic bag).

Kling

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  To make the kling, mix together the butter and sugar. If the butter is too hard to spread you can heat it slightly.
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  Spread each lefse with a thin layer of the kling mixture. Then fold two edges of the lefse into the center and fold in the other edges so you get a rectangle. Then cut triangle shapes from another lefse to fill in the gaps of the rectangle (see video). Spread another thin layer of kling and fold the lefse in half so you have a long, thin rectangle. Cut into smaller rectangles and serve.