Potato Flat Bread


Slovakian Potato Flatbread - Lokŝe

Lokŝe are a Slovakian potato pancake that are traditionally served as a snack filled with sauerkraut and mince, or alternatilvely as a side. However, I like to cut them into wedges to serve alongside dips, or in place of flat (pita) bread with various fillings. They are simple to make and only require three ingredients.

Category: Antipasto, Baking, Bread
Style: Slovakian
Keyword: Flat Bread, Gluten Free Option, Homemade Bread, Lokŝe, Pita
Quantity: 10 pieces
Author: sbaskitchen
  • 500 g potatoes refer notes
  • 175 g flour refer notes
  • 1/2 teaspoon salt
  • extra flour for rolling
  1. Boil potatoes whole with skins on until soft. Drain and chill before peeling.
  2. Grate potatoes into a bowl and then add the flour, and salt, kneading until it forms into a not-too sticky dough (if you have a Thermomix mix Speed 6/15 Seconds, or use a food processor and pulse until the dough comes together).
  3. Turn the dough out onto a well floured surface as needed.
  4. Roll the dough into a log about 60 cm (2 feet) long.
  5. Once the dough is mixed, work with it right away and don't leave it to sit, otherwise it will get more sticky.
  6. Cut the log into 10 pieces.
  7. Heat a frying pan over medium heat. If you have two pans even better as you can cook two at a time.
  8. Liberally flour a flat surface - (I use a silicon pastry mat).
  9. Toss a piece of dough around in the flour and roll into a circle with a rolling pin (I cover the dough with a piece of baking paper and then roll it out, adding more flour if needed to prevent the dough sticking.
  10. You need the dough to be quite thin, but thick enough so it doesn't fall apart when putting it into the pan.
  11. Carefully transfer the flatbread to a dry, ungreased, frying pan. Once it begins to bubble, flip it. If large air bubbles form, you can use a fork to poke holes and release the hot air - I don't worry about it.
  12. They take approximately 2.5 minutes each side, to cook.
  13. While one flatbread is cooking, roll out another.
  14. When finished cooking, put the lokše on a plate and brush one or both sides with melted lard (or other animal fat), or butter.
  15. Serve warm.

The older the potatoes the better, as the dough will be less sticky. As well, very cold potatoes will make a less sticky dough. I often just used leftover mashed potato (no added extras), eliminating the need for grating.

I make these successfully using  gluten free flour - I make my own blend.

When cooking, occasionally wipe out the pan with paper towel to remove any excess flour.

Because I make Lokŝe to be used as a flatbread I don't finish by brushing with fat or butter.

Recipe is easily halved.

Can be refrigerated or frozen, and then warmed through in the oven or microwave before serving.

Adapted from http://www.almostbananas.net/lokse-slovak-potato-flatbread-regular-gluten-free/ - unfortunately this site no longer appears to be working.


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