Load up the pin with flour and your pastry cloth so that the lefse won t stick when rolling out. Roll out as thin as possible. Use the turning stick to to pick it up and unroll it across your grill. Bake lightly on both sides until brown spots appear and then stack them between a towel to keep them soft. Refrigerate or Freeze.
Some people also like to add cinnamon.
The flat turning stick my grandmother used was the slat from the bottom of her window shade. When she was not using it, she stored it there. She sanded the edge down so that she could scoop under the lefse while it was on the cloth. I have since made one of these turning sticks for myself, but you can buy them at kitchen stores that handle such items. The lefse rolling pin is a very heavy large rolling pin with grooves all the way across so that it can pick up flour.