Imported from the web
Potato Flatbreads (Lokše)
Delicate Slovakian potato flatbreads made from a simple two-ingredient dough of mashed russet potatoes and flour, plus salt. They are dry-pan browned until lightly blistered and are tender, moist, and pliable—ideal with stews, braises, soups, or butter and jam.
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Ingredients
- 1 lb Russet potatoes (Use a high-starch variety; cook until tender, then peel and mash. Estimated amount reconstructed because the full member-only ingredient list is not visible.)
- 1 cup All-purpose flour (Use only enough additional flour during kneading and shaping to make the dough workable; too much flour makes the flatbreads dry and tough. Estimated quantity reconstructed from the stated two-ingredient dough and yield.)
- 1 tsp Fine salt (Plus more for seasoning the cooking water if desired; estimated because the full ingredient list is not visible.)
Steps
- 1
Place the russet potatoes in a saucepan, cover with water, and bring to a boil. Cook until a knife slides easily into the centers, about 20 minutes. Drain and allow the potatoes to cool until they can be handled.
- 2
Peel the cooled potatoes and mash them until completely smooth, with no large lumps. Measure or weigh the mashed potatoes if possible so the flour can be adjusted accurately.
- 3
In a large bowl, combine the mashed potatoes, flour, and salt. Knead until a soft dough forms. If the dough is very sticky, incorporate only enough additional flour to make it workable; do not add flour liberally, or the finished flatbreads will be dry and tough.
- 4
Divide the dough into six equal portions. On a lightly floured work surface, shape each portion into a ball and roll it into a round approximately 6 inches in diameter. Keep the remaining dough covered while shaping each flatbread so it does not dry out.
- 5
Heat a cast-iron skillet over medium heat. Do not add oil; these flatbreads are browned in a dry skillet. The cast-iron surface is preferred because flour can scorch and make a mess in aluminum or stainless-clad pans.
- 6
Add one rolled flatbread to the hot skillet and cook until browned spots appear on the underside and the dough begins to blister, about 1 to 2 minutes. Turn and cook the second side until lightly browned and cooked through, another 1 to 2 minutes.
- 7
Transfer the cooked flatbread to a plate and repeat with the remaining dough rounds. Serve warm as an accompaniment to duck, goose, stews, braises, or soup, or spread with softened butter and jam.
Notes
The source states that the recipe makes six 6-inch flatbreads, with 1 hour total cooking time and about 40 minutes of active time plus cooling. High-starch russet potatoes are essential for soft, pliable flatbreads. Be judicious with flour when kneading and rolling. A cast-iron skillet works best. The quantities and detailed method were not visible because the source page requires membership, so the ingredient amounts and some timings are estimates based on the stated yield and description.
Nutrition per serving
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