Lokše (Potato Flatbread)
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The Tale of Lokše (Potato Flatbread)
Lokše, a thin potato flatbread, grew out of the mountainous Orava region of Slovakia, where potatoes were used to stretch scarce wheat flour into a filling, practical bread cooked on a hot griddle. It's traditionally served plain or wrapped around goose fat, cabbage, or jam.
Ingredients
Scale:· 6 servings
- 1 kg potatoes, boiled and mashed
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 2 tablespoons butter, melted
- Extra flour for rolling
Instructions
- 1Mash the boiled potatoes while still warm and let cool slightly.
- 2Mix in the flour, egg, and salt to form a soft, workable dough, adding more flour if too sticky.
- 3Divide the dough into small balls and roll each out thinly on a floured surface.
- 4Heat a dry, ungreased skillet over medium heat.
- 5Cook each flatbread for 1-2 minutes per side until lightly browned spots appear.
- 6Brush the warm flatbreads with melted butter.
- 7Serve warm, plain or filled with duck fat, cabbage, or a sweet poppyseed filling.
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