Lokše

About This Recipe

Lokše are a traditional Slovak flatbread made from mashed potatoes and flour, cooked without oil or butter directly on a hot iron plate. They have a thin, slightly crispy exterior and a tender potato interior, and are deeply embedded in Slovak Christmas and harvest traditions. The savoury version is spread with rendered goose fat — a prized ingredient in Slovakia — while sweet versions are filled with poppy seed paste or plum jam. They are rolled into cylinders and eaten as a snack or side dish, and are particularly associated with the Christmas markets of Bratislava and western Slovakia.

Ingredients

Serves 4

• 500 gfloury potatoes, boiled and riced
• 150 gplain flour, plus extra for rolling
• 1 tspsalt
• 4 tbspgoose fat or unsalted butter
• 4 tbsppoppy seed paste or plum jam (sweet version)

Instructions

1. 1

   Make the dough

   While the riced potato is still warm, mix in the flour and salt. Knead into a smooth, firm dough. If sticky, add a little more flour.

2. 2

   Roll out

   Divide dough into 8 balls. On a lightly floured surface, roll each ball out as thinly as possible — ideally 2–3 mm thick.

3. 3

   Cook

   Heat a dry heavy griddle or cast-iron pan over medium-high heat. Cook each lokša for 2 minutes per side until lightly browned with dark spots. Do not add oil — the dry heat is essential.

4. 4

   Fill and roll

   Spread warm lokše immediately with goose fat (savoury) or poppy seed paste or jam (sweet). Roll into a cylinder and serve.

Variations

• •

  Fill with sauerkraut and fried onions for a tangy savoury version.

• •

  Spread with butter and sugar for children.

• •

  Add chopped rosemary to the dough for an herby twist.

Storage

Unfilled lokše can be stacked with parchment between and refrigerated for 2 days. Reheat on a hot griddle.

Frequently Asked Questions