In a bowl, whisk together the all-purpose flour blend, potato flour and salt.
You can either roll out all 10 lefse, layering between sheets of wax paper or roll one at time and fry them all at once.
Lift the rolled out lefse in your hand and plot into the preheated skillet.
Fry the lefse about 30 seconds on the first time or until spots of brown show up. The dough will most likely bubble up, but it quickly deflates once removed from the stove. Flip over to the other side using a spatula and fry about 15 more seconds or until brown spots appear. If frying one at a time, remove the skillet from the burner and set aside but leave on the heat while you roll your next lefse. Then, return the skillet to the hot burner for about 30 seconds before frying your next lefse.