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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Peel the potatoes and cut into chunks.
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Place the potatoes into a saucepan, cover with cold water, bring to the boil, and cook over medium heat until they are soft.
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Drain thoroughly, mash and then set aside to cool totally.
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Place the cold potatoes into a bowl, add the flour and salt, and work the mixture with your hands until it forms into a not-too-sticky dough.
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Turn the dough out onto a well floured surface and knead a little.
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Form the dough into a log and then cut into 8 pieces.
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Heat a heavy based (preferably non-stick) frying pan over medium heat.
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Liberally flour a flat surface.
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Take a piece of dough, roll it into a ball, and then roll it around on the floured surface.
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Place the dough between two sheets of baking paper and roll into a circle until approx. 3 - 4 mm thick.
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Remove the top sheet of baking paper and carefully invert the flatbread into the preheated, dry, un-greased, frying pan. Once it begins to bubble, flip it. (They take approximately 2-3 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.
- I have been known to make these using leftover mashed potatoes - it works...
- 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/