Slovak · Bread
Paper-thin potato flatbreads cooked on a dry griddle.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Lokše are Slovak potato flatbreads traditionally cooked on a hot flat griddle. They can accompany roast goose and cabbage or be spread with poppy seeds and sugar.
Technique notes
Slovak kitchen
Slovak lokše are tender potato flatbreads rolled thin and cooked on a dry skillet, then brushed with butter.
Boil potatoes in their skins until tender. Drain, cool completely, peel and rice finely.
Mix potatoes with salt and 1½ cups flour, adding only enough extra flour for a soft, workable dough.
Divide into 12 balls. On a floured surface, roll each to an 8-inch round, dusting lightly as needed.
Cook on a dry hot skillet 1–2 minutes per side until spotted. Brush with butter and stack under a towel.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Lokše are Slovak potato flatbreads traditionally cooked on a hot flat griddle. They can accompany roast goose and cabbage or be spread with poppy seeds and sugar.
Wrap and refrigerate for 3 days or freeze between parchment; rewarm in a dry skillet.
Serve savory with roast dishes and cabbage, or sweet with butter, poppy seeds and sugar.
