Lokše

Shopping list

• 600 g floury potatoes — such as Maris Piper

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• 150 g plain flour — plus extra for dusting

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• 1 tsp salt

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• 2 tbsp vegetable oil — for frying

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• 50 g butter — melted, for brushing

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• 2 tbsp caster sugar — optional, for sweet topping

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Step by step

1. 1

   Peel the potatoes and cut into evenly sized chunks. Place in a large pot of salted water and bring to the boil.

2. 2

   Cook for 15– 20 minutes until completely tender when pierced with a knife.

3. 3

   Drain the potatoes thoroughly and return them to the pot. Place over low heat for 1– 2 minutes to drive off excess moisture.

4. 4

   Mash the potatoes until completely smooth with no lumps. Allow to cool to room temperature.

5. 5

   Once cooled, add the salt and plain flour to the mashed potatoes. Mix with your hands to form a soft, pliable dough. Do not overwork.

6. 6

   Divide the dough into 8 equal portions. Roll each portion into a ball.

7. 7

   On a lightly floured surface, roll each ball into a thin circle about 20cm in diameter and 2–3mm thick.

8. 8

   Heat a large dry frying pan or griddle over medium-high heat. No oil is needed for the initial cooking.

9. 9

   Cook each lokša for 1– 2 minutes on the first side until small bubbles form and light golden spots appear on the underside.

10. 10

    Flip and cook for another 1– 2 minutes on the second side until lightly browned and cooked through.

11. 11

    Brush each cooked lokša with melted butter. For a traditional sweet version, sprinkle with caster sugar while still warm. For a savoury version, spread with goose fat, lard, or soft cheese.

12. 12

    Serve warm, rolled or folded.