At a glance
You're making a traditional Eastern European potato flatbread that comes together with just potatoes and flour—the key is keeping the dough slightly sticky for tender results and rolling it thin without tearing it. Most of your time goes into boiling and cooling the potatoes upfront, then the cooking part moves quickly as you roll out pieces and fry them one by one on a hot dry pan until they're spotted and golden on both sides.
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Making the dough base
Boil the potatoes in their skins in salted water. Drain and let cool. Peel them. Press them through a potato ricer. I ran mine through a meat grinder. Add the flour and 2 teaspoons of salt.
For this step
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A slightly sticky dough
Mix by hand. Try to work quickly and don't overwork the dough. Work on a work surface dusted with flour. It might seem great if the dough doesn't stick at all, but then the finished pancakes will turn out quite tough. So a little stickiness in the dough is fine.
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Rolling out the dough
Cut off pieces from the mound of dough. Coat them in the flour dusted on the surface. Flatten each piece into a round with your hands. Roll it out with a rolling pin, dusting well with flour underneath and on top. The flatbread should be as thin as you can manage without it tearing.
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