Potato Flatbreads (Lokše)
- MakesMakes six 6-inch flatbreads
- Cook Time1 hour
- Active time plus cooling40 minutes active
Mashed potato is one component in this two-ingredient dough (not counting the salt). It makes these flatbreads especially moist, tender and pliable, not unlike extra-thick crêpes. Known as lokše, they hail from Central Europe, where they’re a traditional accompaniment to duck and goose. We think they’re a satisfying accompaniment to just about any type of stew, braise or soup. Or, spread them with softened butter and jam for breakfast. A cast-iron pan works best here, as the flour tends to scorch and make a mess in an aluminum or stainless-clad pan.
Don’t use a lower-starch potato variety. The high starch content of russets is key for achieving the softness in the finished flatbreads. Also, be judicious about adding flour when kneading. If the dough is very sticky, incorporate only enough flour to make it workable. Too much flour will yield dry, tough flatbreads.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.