Lokše – Savory Potato Flatbreads
·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.
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.
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.
Heat up the pan
Put a pan on the stove — cast iron or non-stick both work. I use a Tefal pan and it works great. Heat it up almost to the max; I use setting 12 out of 14 on my stovetop. You'll be cooking on the pan dry, with no oil or fat.
Cook the flatbreads
Put the first flatbread onto the hot pan, then go roll out the next one. Keep an eye on the one cooking, and once brown spots start appearing, flip it over. By then you should have the next one rolled out, so swap it into the pan and keep going. Continue until you've used up all the dough.
Serving
Lokše are traditionally brushed with lard while still hot. I skip that step myself. When we served them with duck, we drizzled them on the plate with the rich duck drippings instead. So it's really up to you how you like them.
