At a glance
You're making lokše, a rustic potato flatbread that's been a staple for generations—it only takes potatoes, flour, and salt, plus about 2 hours total. The trickiest part is keeping the dough just slightly sticky to avoid tough flatbreads, then rolling them paper-thin and quickly pan-frying them one after another on a scorching dry pan.
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Make the dough base
Boil the potatoes in their skins in salted water. Drain and let them cool completely. Peel them, then press them through a potato press. I ran mine through a meat grinder instead. Add the flour and 2 teaspoons of salt.
For this step
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Knead a slightly sticky dough
Mix everything together by hand. Work quickly and don't overwork the dough. Do this on a work surface dusted with flour. It might feel great that it's not sticking, but if you add too much flour the finished flatbreads will turn out quite tough. So it's fine if the dough stays a little sticky.
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Roll out the flatbreads
Cut off pieces from the mound of dough. Coat each piece in the flour spread out on your work surface. Flatten it into a round with your hands, then roll it out with a rolling pin, dusting with flour underneath and on top as needed. The flatbread should be as thin as you can get it without tearing.
