Thin, soft potato flatbreads cooked on a dry griddle, traditionally filled with goose fat, jam, or poppy seeds. A staple at Slovak harvest festivals and markets.
Instructions
-
1
Rice boiled potatoes while still warm. Let cool slightly.
-
2
Mix riced potatoes with flour, egg, and salt into a smooth dough.
-
3
Divide into balls, roll each paper-thin on a floured surface.
-
4
Cook on a dry hot griddle about 2 minutes per side until golden spots appear.
-
5
Brush with butter and fill with poppy seeds, jam, or savory fillings.
-
6
Serve warm, rolled or folded.
Did You Know?
At the traditional Záhorie harvest festival, lokše-making competitions draw crowds who judge speed and thinness of the flatbreads.
The Story Behind Lokše
Lokše originated as peasant food in western Slovakia, where potato cultivation thrived. The flatbread became so integral to Slovak identity that it appears at every major celebration from christenings to Christmas.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!