Go Back
lokše recipe
Print

Lokše Potato Flatbread

Today I'm going to take you to Slovakia! This small European country borders the Czech Republic on the eastern side. We're going to make their famous potato flatbread, called lokše.
Course Snack
Cuisine Slovak
Keyword flatbread, potato leftovers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 pieces

Ingredients

  • 1 lb (450 g) potatoes skinless boiled
  • 1 cup (130 g) all-purpose flour plus for dusting worktop while rolling up the potato dough
  • pinch of salt
  • pork lard or butter, for topping cooked lokše
  • plum jam or other solid jam, for filling

Instructions

  • Boil the peeled potatoes in lightly salted water until tender. Let them cool down.
  • Grate the cooled potatoes finely.
  • Add flour, salt, and create a smooth, non-sticky potato dough.
  • Divide the dough into equally sized pieces.
  • Dust the worktop with flour. Roll out each piece into a thin circle about 8 inches (20 cm) in diameter.
  • Preheat an iron skillet well, fry each lokše on a dry pan from both sides until golden.
  • Brush hot lokše from both sides with melted lard or butter.
  • Allow them to cool for a while, spread with jam, roll up, and you're done!

Notes

  1. Makes about 6 lokše.
  2. When preparing lokše, add just enough flour to the grated potatoes to make a non-sticky dough. If there is too much flour, the pancakes will be dense.
  3. Properly prepared potato dough will puff up during baking. This means that the lokše will be perfectly soft and tender.
  4. Between baking each lokše, wipe the pan clean of any leftover flour; otherwise, it will burn.