Lokša s Makom

Shopping list

• 600 g floury potatoes — peeled

  Sub
• 200 g plain flour — plus extra for dusting

  Sub
• 0.5 tsp salt

  Sub
• 150 g ground poppy seeds

  Sub
• 80 g caster sugar

  Sub
• 100 ml milk

  Sub
• 2 tbsp honey

  Sub
• 30 g butter — plus extra for frying

  Sub
• 0.5 tsp ground cinnamon

  Sub
• 0.5 tsp lemon zest — finely grated

  Sub

Step by step

1. 1

   Boil the peeled potatoes in salted water for 20– 25 minutes until completely tender. Drain well and leave to steam-dry for 2 minutes, then mash until very smooth with no lumps. Allow to cool to room temperature.

2. 2

   Once cooled, add 200 g plain flour and 0.5 tsp salt to the mashed potato. Knead gently in the bowl until a soft, pliable dough forms. If sticky, add a little extra flour, but keep the dough as soft as possible.

3. 3

   Meanwhile, prepare the poppy seed filling. In a small saucepan over low heat, combine the ground poppy seeds, caster sugar, milk, honey, 30 g butter, cinnamon and lemon zest. Stir continuously for 4– 5 minutes until the mixture thickens to a spreadable paste. Remove from heat and set aside.

4. 4

   Divide the potato dough into 6 equal portions. On a well-floured surface, roll each portion into a thin circle about 20 cm in diameter and 3–4 mm thick.

5. 5

   Heat a large non-stick frying pan or griddle over medium heat. Add a small knob of butter and swirl to coat. Cook each flatbread for 2– 3 minutes per side until golden brown spots appear and the bread is cooked through. Keep warm under a clean tea towel.

6. 6

   Spread each hot lokša generously with the poppy seed paste while still warm. Fold in half or roll up, then cut into portions if desired. Serve warm.