Lokše

Ingredients

• 1 kg floury potatoes
• 200 g plain flour, plus extra for rolling
• 1 tsp fine salt
• 100 g goose or duck fat, melted
• flaky salt, to finish

Before you cook

• Scrub the potatoes but leave the skins on.
• Melt the goose fat in a small pan and keep it warm beside the hob.
• Clear a large floured surface for rolling.
• Set out a clean tea towel to stack the finished flatbreads under.

Steps

1. Boil the whole potatoes in salted water for 30 minutes, until a skewer meets no resistance.
2. Drain the potatoes and peel them while they are still too hot to hold comfortably.
3. Push the hot potatoes through a ricer onto the work surface and spread them out for 5 minutes to steam dry.
4. Sprinkle the flour and the teaspoon of salt over the warm potato and bring it together quickly into a dough.
5. Knead the dough for no more than 1 minute, stopping as soon as it holds together, because working it further turns it gluey.
6. Divide the dough into ten pieces and roll each into a ball.
7. Roll one ball out on a well-floured surface into a circle about 20 cm across and 2 mm thick.
8. Heat a heavy cast-iron pan over high heat until a flick of flour browns on contact.
9. Lay the flatbread into the dry pan and cook it for 90 seconds, until dark brown blisters appear underneath.
10. Turn the flatbread and cook the second side for 60 seconds.
11. Brush the hot flatbread generously with melted goose fat on both sides.
12. Stack the finished lokše under a tea towel so they steam and stay pliable.
13. Roll and griddle the remaining dough the same way.
14. Scatter the stack with flaky salt and serve them warm alongside roast duck or goose.