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Slovak

Lokše

Vegetarian

Thin, soft potato flatbreads cooked on a dry hot griddle and brushed with melted butter. Eaten rolled with jam or poppy seeds, or alongside roast goose and duck.

Lokše is a Slovak bread from Slovakia, ready in about 1 hour 40 minutes and made with potato and all-purpose flour. It serves 6 and is rated intermediate to cook.

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Prep
20 min
Cook
50 min
Rest
30 min
Total
1 h 40 min
Serves
6
Level
Intermediate
Calories
314

Ingredients

6 servings (12 lokše)

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in their skins until soft, then peel and press through a ricer while warm. Cool completely, ideally in the fridge.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Knead the cold potato (opens in a new tab) with the flour and salt to a smooth dough. Divide into 12 balls.

    • 8 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    On a floured surface roll each ball into a very thin round, about 2 mm thick.

  4. Step 4

    Cook on a dry, very hot griddle or heavy pan for about 1 minute per side until speckled brown. Brush immediately with melted butter (opens in a new tab) and stack under a cloth to keep soft.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

  5. Step 5

    Serve rolled up with jam (opens in a new tab) or poppy-seed sugar (opens in a new tab), or plain alongside goose or duck.

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Slovakia · Commonly attributedAlso made in parts of Hungary and Czechia (as 'lokše' or 'langoše').More food from Slovakia
Dish
Snack · Dinner · Breads & flatbreads · Side dishes
Cooking method
Toasted, Boiled
Taste
mild, buttery
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for
Budget-friendly · Make-ahead
Cook more with
Potato · All-purpose flour · Butter
Techniques
Toasting · Boiling · Spice roasting (dry-roasting) · Kneading

Allergens

  • Contains: Milkfrom butter
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

314 kcal per serving

Calculated

1 serving ≈ 184 g · recipe makes 6

Where the energy comes from

  • Protein 9%
  • Carbohydrate 70%
  • Fat 21%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy314 kcal170 kcal
Protein7.1 g3.9 g
Carbohydrate55.1 g29.9 g
Net carbohydrate51.2 g27.8 g
Sugars1.2 g0.7 g
Added sugars0 g0 g
Fibre3.9 g2.1 g
Fat7.3 g4 g
Saturated fat4.4 g2.4 g
Trans fat——
Cholesterol18 mg10 mg
Sodium451 mg245 mg
Salt equivalent1.1 g0.6 g
Vitamins & minerals per serving
Potassium
613 mg
Calcium
24 mg
Iron
3 mg
Magnesium
40 mg
Vitamin A (RAE)
57 µg
Vitamin C
26 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
142 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: jam, poppy seeds, sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cold, dry potato is the key — warm potato makes a sticky dough that needs too much flour.

Storage

  • Keep wrapped for a day; freeze for longer.

Reheating

  • Warm briefly on a dry pan.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 35 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Rest · about 30 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Bake · about 20 min

    Puffed with golden-brown spots on both sides.

  4. Start to finish: about 1 h 25 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Tough or chewy flatbread

    Likely causes

    • Dough too stiff
    • Not rested
    • Cooked too slowly on too cool a pan

    What to do

    • Add water until the dough is soft and slightly tacky
    • Rest 20–30 minutes covered so the gluten relaxes
    • Cook on a very hot tawa or pan — quickly

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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