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.
- 500 g potatoes refer notes
- 175 g flour refer notes
- 1/2 teaspoon salt
- extra flour for rolling
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Boil potatoes whole with skins on until soft. Drain and chill before peeling.
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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).
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Turn the dough out onto a well floured surface as needed.
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Roll the dough into a log about 60 cm (2 feet) long.
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Once the dough is mixed, work with it right away and don't leave it to sit, otherwise it will get more sticky.
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Cut the log into 10 pieces.
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Heat a frying pan over medium heat. If you have two pans even better as you can cook two at a time.
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Liberally flour a flat surface - (I use a silicon pastry mat).
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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.
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You need the dough to be quite thin, but thick enough so it doesn't fall apart when putting it into the pan.
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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.
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They take approximately 2.5 minutes each side, to cook.
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While one flatbread is cooking, roll out another.
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When finished cooking, put the lokše on a plate and brush one or both sides with melted lard (or other animal fat), or butter.
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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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