Lokše: Slovak Potato Flatbread (regular and gluten-free)
 
A delicious flatbread made from mostly potatoes and served especially in the fall and winter. It's easy to make with wheat flour or gluten-free.
Ingredients
  • 1 kg (2.2 lb) white potatoes
  • 300 g (2½ cups) flour (all purpose, spelt, gluten-free)
  • ½ tsp salt
  • extra flour for rolling
Instructions
  1. Boil potatoes whole with skins on. When soft (time depends on size, about 20 min), drain and cool. The potatoes are then easy to peel with a paring knife. This can be done ahead of time. The older the potatoes the better, as the dough will be less sticky. As well, very cold potatoes will make a less sticky dough.
  2. In a bowl or on a well floured surface, grate potatoes on the small holes of a grater (this is where a food processor can be handy).
  3. Mix in flour, (see note above) salt, and potatoes and knead until it forms a not-too-sticky dough, adding extra flour on the surface as needed. Roll into a log about 60 cm (2 feet) long. Once the dough is mixed, work with it right away and don't leave it to sit, otherwise it will get more sticky.
  4. Cut the log into 15 pieces, about 5 cm (2 inches) wide. If you have a very small frying pan, you can make them smaller.
  5. Start warming up your frying pan over medium heat. The process is much faster if you have two pans.
  6. Liberally flour a flat surface. Toss a piece of dough around in the flour and roll into a circle with a rolling pin. It's ok if they are ugly circles. If the rolling pin gets sticky, scrape it off right away otherwise it will build up more dough. You want it to be fairly thin, but thick enough so it doesn't fall apart and so that the final lokše has some bite to it.
  7. Carefully transfer the flatbread to a dry frying pan (no grease on it). When one sides starts to bubble, you can flip it. Use a butter knife or fork to poke large pockets of hot air (although not necessary). It takes about 2-2.5 min on each side.
  8. While one flatbread is cooking, roll out another.
  9. When finished cooking, put the lokše on a plate and brush one or both sides with melted lard (or other animal fat, duck fat is particularly nice) or, especially if you will serve them sweet, with melted butter.
  10. Serve warm. Can also be refrigerated or frozen, but warm up in oven or microwave before serving. Spread with various fillings or just brush on melted fat and serve rolled or folded into quarters.
Recipe by Almost Bananas at http://www.almostbananas.net/lokse-slovak-potato-flatbread-regular-gluten-free/