OMG! You make lefse! So do I! I have a lefse backing pan, and a rolling pin + turning sticks that were hand-carved for my grandmother by her neighbor's husband. We're german, but, when you're living amongst the norwegians, you make lefse. My grandmother taught me how to make it, and, gave me her rolling pin + sticks for turning.
You have to take small package of lefse. Fresh, homemade lefse will mold pretty easily, since it's moist. My guess is that it would last about a week, max, unrefrigerated.
This place in Rushford, MN, is great. Next time I'm there I'll try to take photos. The 'factory' is an automated mom-and-pop place. And, they don't use preservatives. Back to the topic, their website features a photo of the Root River Trail + a map of SE MN:
http://www.norslandlefse.com/