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Lokše
Lokše: thin Slovak potato flatbreads from a dry hot pan, brushed with butter and filled with plum butter or poppy seed
CzechAcross the border in Slovakia, lokše are the November flatbreads of St Martin's Day, when the roast goose arrives and the thin potato pancakes are brushed with its fat. Families in western Slovakia also roll them around plum butter or sweet poppy seed for an afternoon treat, and they turn up at Christmas markets in Bratislava. They are soft, pliable and freckled with brown spots from a dry hot pan, a little like a potato tortilla. Here they are brushed with melted butter instead of goose fat, so they are vegetarian. A common mistake is mixing the dough while the potatoes are still warm: it turns sticky and swallows far too much flour. Cool the mashed potatoes completely, ideally overnight. Chef's tip: roll each one on a floured cloth and flip it straight onto the pan from the cloth, so the thin sheet never tears.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the lokše
- 2 ¼ lb floury potatoesunpeeled
- 10 oz plain flourplus extra for rolling
- 1 tsp salt
- 2 ⅛ oz buttermelted
Fillings
- 1 ¾ oz ground poppy seed
- 1 ⅜ oz icing sugar
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Method
0/6 doneStep 1: Boil 2 ¼ lb floury potatoes in their skins for 20–25 minutes, until tender to the centre. Drain, peel while warm and press through a ricer or grate finely. Spread out and leave until completely cold.
25 minStep 2: Knead the cold potato with 10 oz plain flour and 1 tsp salt for 2–3 minutes, until you have a soft dough that no longer sticks to your hands. Do not overwork it.
3 minStep 3: Divide into 12 balls. On a well-floured cloth, roll each ball into a very thin round about 22 cm wide, 2 mm thick.
10 minStep 4: Heat a large dry frying pan or griddle over a medium-high heat. Cook each lokša for 1–2 minutes per side, until dotted with brown spots and dry to the touch; brush off any loose flour first.
20 minStep 5: Stack the cooked lokše under a clean tea towel so they stay soft, brushing each one with 2 ⅛ oz butter as it comes off the pan.
2 minStep 6: Mix 1 ¾ oz ground poppy seed with 1 ⅜ oz icing sugar. Spread half the lokše with 7 oz plum butter (povidla) and sprinkle the rest with poppy sugar, then roll them up or fold into quarters and serve warm.
3 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 8 g
- Carbs
- 72 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lokše take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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