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In a large bowl, stir together flour, 2 tablespoons sugar and salt. In a small saucepan, heat and stir milk, water and shortening (or oil) until warm (105°F to 115°F) and shortening (if using) is nearly melted. Pour over flour mixture and stir until combined. Form into a ball. Cover dough with a wet, warm kitchen towel to keep dough slightly warm and moist while forming and cooking lefse.
Pinch off about 3 tablespoons of the dough and shape into a ball. Dust dough ball lightly with flour; place on a well-floured surface. Using a well-floured lefse rolling pin, roll out dough ball into a circle about 8 inches in diameter (dough will be very thin). If necessary, lightly flour the top of the dough to prevent it from sticking to the rolling pin. Using a lefse stick or large spatula, loosen dough often, carefully pushing the stick between the dough and the rolling surface.
Heat an ungreased, large flat griddle or large skillet over medium heat. (Or preheat a lefse grill.) Drape the dough over the lefse stick or rolling pin and transfer it to the hot griddle. Cook the lefse about 2 minutes or until very lightly browned, turning about halfway through cooking (top surface will be bubbly). Reduce heat, if necessary to prevent overbrowning. If the edge of the lefse begins to get dry, brown, and starts to curl, you are cooking the rounds too long. If the lefse remains light-colored rather than browning well, the griddle temperature is too low.
Place cooked lefse on a large kitchen towel. Cover with another kitchen towel. Repeat rolling and cooking remaining dough. Stack lefse rounds and keep covered with kitchen towels to keep them from drying out.
To serve, brush one side of each lefse round very lightly with some of the butter. In a small bowl, combine the remaining 3 tablespoons sugar and the cinnamon; sprinkle some of the cinnamon mixture atop each lefse round. Roll up lefse rounds; cut in half to serve.