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Lokše: Slovak potato flatbreads

Thin flatbreads made with cooled boiled potatoes and flour, cooked in a dry skillet and brushed with butter. Makes 12 flatbreads.

Slovak cuisine · Vegetarian · St. Martin’s Day recipes · Translated from Slovak ·

Lokše: Slovak potato flatbreadsSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
1 hr
Total time
2 hr 20 min
Servings
12 flatbreads
Difficulty
Medium
Cuisine
Slovak
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Lokše are thin Slovak flatbreads made from boiled potatoes and all-purpose flour, cooked without fat on a hot skillet or griddle. They are best made with potatoes boiled in their skins and cooled completely: the dough then needs less flour, and the flatbreads stay soft. Brush them with butter or goose fat as soon as they are cooked. Serve with St. Martin's Day roast goose, duck with cabbage, goose liver, or as a sweet dish with poppy seeds and sugar.

Ingredients

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Instructions

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  1. Boil the potatoes

    30 min

    Wash the potatoes thoroughly and boil them in their skins in salted water until tender, 25–30 minutes depending on their size.

  2. Let cool

    1 hr

    Drain the potatoes, peel them, and let cool completely, at least 1 hour. Warm potatoes would require a lot of flour, making the flatbreads tough.

  3. Make the dough

    Finely grate the cooled potatoes or pass them through a potato ricer. Add the salt and gradually work in the flour until you have a soft, pliable dough that is not sticky. Knead only briefly; prolonged kneading will make the dough sticky.

  4. Roll out the flatbreads

    Shape the dough into a log and divide it into 12 equal pieces. On a floured work surface, roll each piece into a thin round about 22 cm in diameter and brush off any excess flour.

  5. Cook the flatbreads

    Cook the flatbreads in a hot, dry skillet or on a griddle without fat for 1–2 minutes per side, until brown spots appear.

  6. Brush with butter

    Immediately brush the cooked flatbreads with melted butter, stack them, and cover with a kitchen towel to keep them soft.

Tip: You can boil the potatoes a day ahead and refrigerate them overnight for the least sticky dough and flatbreads that are easy to roll out.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
185 kcal
Protein
4.3 g
Carbohydrates
34 g
of which sugars
0.8 g
Fat
3.7 g
of which saturates
2.2 g
Fiber
2.4 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zemiakové lokše z varených zemiakov

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