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Main dishes

Lokše: Slovak sauerkraut flatbreads

Name: Lokše: Slovak sauerkraut flatbreads
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 flatbreads
Cuisine: Slovak
Ingredients: 500 g All-purpose flour; 400 g Sauerkraut (rinsed and well drained); 1 Egg; 1 tsp Salt; 1 tsp Caraway seeds; 1/2 tsp Ground black pepper; 1 tbsp Marjoram; as needed Water or sauerkraut brine; 50 g Butter (melted, for brushing)

These sauerkraut flatbreads have caraway and marjoram mixed into the dough, are cooked in a dry skillet, and brushed with butter. Makes 10.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Servings: 10 flatbreads
Difficulty: Medium
Cuisine: Slovak

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Lokše are tender Slovak flatbreads with rinsed, well-drained sauerkraut mixed directly into the dough. Season the flour with salt, caraway seeds, black pepper, and marjoram, then add the sauerkraut and egg and knead into a smooth dough, adding a little water or sauerkraut brine if needed. This simple recipe comes from grandma; brush the cooked flatbreads with melted butter and serve them warm.

Ingredients

All-purpose flour 500 g
Sauerkraut (rinsed and well drained) 400 g
Egg 1
Salt 1 tsp
Caraway seeds 1 tsp
Ground black pepper 1/2 tsp
Marjoram 1 tbsp
Water or sauerkraut brine as needed
Butter (melted, for brushing) 50 g

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Instructions

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Pour the flour onto a work surface and mix in the salt, caraway seeds, black pepper, and marjoram.
Add the whole egg and the rinsed, well-drained sauerkraut to the flour. Finely chop any long strands of sauerkraut beforehand to make the dough easier to roll out.
Knead by hand into a smooth dough. If it is too stiff, add a little water or sauerkraut brine.
Cover the dough and let it rest for about 15 minutes. Then roll it into a log and divide it into about 10 pieces.
On a well-floured work surface, roll each piece into a flatbread about 5 mm thick. Cook on a dry griddle or in a dry skillet until golden brown.
Brush the warm flatbreads with melted butter and serve immediately.

Tip: Brush excess flour off the flatbreads before cooking, as it would burn and smoke on the dry cooking surface. Use the rolling pin to press any protruding pieces of sauerkraut back into the dough.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 234 kcal
Protein: 6.3 g
Carbohydrates: 40 g
of which sugars: 0.9 g
Fat: 5.1 g
of which saturates: 2.8 g
Fiber: 2.7 g
Salt: 1.3 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: Lokše s kyslou kapustou – recept starej mamy