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.
Boil potatoes whole with skins on until soft. Drain.
When cool enough to handle peel the potatoes and mash. Refrigerate until totally chilled through
Place the cold potatoes into a bowl and then add the flour, and salt, kneading until it forms into a not-too sticky dough.
Turn the dough out onto a well floured surface and knead.
Roll the dough into a log about 60 cm (2 feet) long and cut into 10 pieces.
Heat a frying pan over medium heat.
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 .
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.
When cooked remove from the pan and keep warm while you continue to cook the rest of the flat breads.