Potato Flatbreads (Lokše): A Tradition That Never Fades
Potato flatbreads, or “lokše,” are a staple of Slovak cuisine, often served alongside roast duck or goose, or simply enjoyed with a spread of goose fat and salt. While they require some time to prepare, the result is always worth it—soft, delicate flatbreads with a crispy edge.
You can find a reel recipe on my Instagram. ✨
Ingredients:
- 2 kg boiled potatoes, finely grated
- Salt to taste
- 700 g all-purpose flour (some for the dough, some for dusting – start with 200 g in the dough)
- 1 tablespoon pork fat
- Goose fat for brushing the finished flatbreads
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Questions You Might Have:
1. What kind of potatoes should I use?
Old potatoes are best because they have less water and more starch, which is essential for the dough’s consistency.
2. Do I have to use pork fat?
Pork or goose fat is ideal for brushing the flatbreads after cooking. If you don’t have it, butter can be used, though the flavor won’t be as authentic.
3. How should I store leftover lokše?
If you have any leftovers, store them in an airtight container in the fridge. Reheat them on a pan or in the oven before serving to restore their softness and crispness.
How to make Lokše?
- Prepare the Potatoes:
Grate the boiled potatoes finely. Use old potatoes for the best consistency, add 1 spoon of pork fat and season them lightly with salt. - Make the Dough:
On a floured surface, combine the grated potatoes with about 200 g of flour and work the mixture into a smooth dough by hand. Add more flour if needed, but be careful not to overdo it—using too much flour will make the flatbreads tough. - Shape the Flatbreads:
Take a small ball of dough (about the size of a tennis ball) and roll it out on a lightly floured surface. The thinner you can roll them, the better the texture will be. Using baking paper underneath can help prevent sticking. - Cook the Flatbreads:
Gently lift the flatbread with a spatula (preferably a soft plastic one that won’t tear the dough) and place it on a hot, dry pan. Cook the flatbread on each side until golden brown spots appear. - Finish:
After cooking, brush the flatbreads with melted goose or pork fat and sprinkle with salt.
Tips:
- Storage Tip: If you have leftover flatbreads, store them in the fridge or freeze them. Before serving, reheat them on a pan or in the oven to restore their softness.
- Serving Variations: You can also fill them with sweet fillings like poppy seeds or jam, or serve them savory with sauerkraut.
- A baking paper: Use a baking paper for rolling the dough so it doesn’t stick to the table and you avoid the extreme usage of flour. Less flour you use, more soft the lokše will be.
If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. Thank you so much for sending me the meals of mine you’ve tried. ❤️
Potato Flatbreads (Lokše)
Ingredients
- 2 kg boiled potatoes finely grated
- Salt to taste
- 700 g all-purpose flour some for the dough, some for dusting – start with 200 g in the dough
- 1 tablespoon pork fat
- Goose fat for brushing the finished flatbreads
Instructions
Prepare the Potatoes:
- Grate the boiled potatoes finely. Use old potatoes for the best consistency, add 1 tablespoon of pork fat and season them lightly with salt.
Make the Dough:
- On a floured surface, combine the grated potatoes with about 200 g of flour and work the mixture into a smooth dough by hand. Add more flour if needed, but be careful not to overdo it—using too much flour will make the flatbreads tough.
Shape the Flatbreads:
- Take a small ball of dough (about the size of a tennis ball) and roll it out on a lightly floured surface. The thinner you can roll them, the better the texture will be. Using baking paper underneath can help prevent sticking.
Cook the Flatbreads:
- Gently lift the flatbread with a spatula (preferably a soft plastic one that won’t tear the dough) and place it on a hot, dry pan. Cook the flatbread on each side until golden brown spots appear.
Finish:
- After cooking, brush the flatbreads with melted goose or pork fat and sprinkle with salt.
