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.
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When cool enough to handle peel the potatoes and mash. Refrigerate until totally chilled through
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Place the cold potatoes into a bowl and then add the flour, and salt, kneading until it forms into a not-too sticky dough.
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Turn the dough out onto a well floured surface and knead.
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Roll the dough into a log about 60 cm (2 feet) long and cut into 10 pieces.
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Heat a frying pan over medium heat.
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Liberally flour a flat surface - (I use a silicon pastry mat).
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Take a piece of dough and roll it into a ball and roll around on the floured surface. 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, un-greased, frying pan. Once it begins to bubble, flip it. They take approximately 2.5 minutes each side.
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When cooked remove from the pan and keep warm while you continue to cook the rest of the flat breads.
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Serve warm.
- To ensure the dough is not terribly sticky use older potatoes.
- This recipe works well with gluten free flour - I make my own blend.
- When cooking, occasionally wipe out the pan with paper towel to remove any excess flour.
- 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/
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