"This rolling pin's long ribbed face scores the surface of a flatbread dough so that it rises evenly when cooked. The barrel's shallow pattern suits the paper-thin, unleavened dough of the Norwegian lefse. The 10-inch cylinder notches uniform disks in one run and the 3-inch diameter requires few revolutions. Lefse rolling pins, which invariably seem to float loosely over their dowels, are most often available with maple cylinders. Don't confuse them with the smaller, narrower, and generally better-made wooden marizpan rolling pins. Including handles, lefse pins measure 16-1/2in long." (The Well-Tooled Kitchen by Fred Bridge and Jean F. Tibbets)