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Eastern European

Lokša

Thin Slovak potato flatbreads cooked dry on a hot pan, brushed with duck fat and folded around ground poppy seeds. Traditionally eaten with roast goose or duck at Martin's Day feasts, but just as good on their own straight off the griddle.

Breakfast
55 min20 prep · 35 cookMedium503 kcalper serving
Lokša

Method

  1. Scrub 250 g of floury potatoes and put them whole and unpeeled into a pan of well-salted cold water. Bring to the boil and simmer 25-30 minutes, until a knife slides through the largest one with no resistance.
  2. Drain the potatoes and peel them while still hot, holding them in a cloth. Press them straight through a potato ricer or fine masher onto a board and spread the mash out to cool for about 10 minutes — it should stay warm but no longer steaming.
  3. Sprinkle 50 g of plain flour and 0.5 tsp of salt over the warm riced potato and bring it together quickly with your hands into a soft, slightly tacky dough. Work it as little as possible: overkneading makes the lokše tough and gluey.

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Per serving

503kcal
10gprotein
79gcarbs
16gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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