Culinary Archive • Spec Card

Tradičné Zemiakové Lokše

Dry-Griddled Slovak Potato Flatbreads Brushed with Melted Duck Fat

Mise en Place (Metric)

  • 800 g Russet potatoes (boiled in skins, chilled, and finely grated)
  • 200–240 g All-Purpose (AP) flour
  • 6 g Fine sea salt
  • 80 g Melted duck fat, lard, or clarified butter

Method & Service Parameters

  1. Form Dough: Work cold grated potatoes, salt, and AP flour quickly by hand into a smooth, supple dough.
  2. Portion & Roll: Divide into 10–12 balls (~80g each). Roll thin (~2mm) on a floured surface.
  3. Dry Griddle: Cook on a dry cast-iron skillet over medium-high heat for 1–2 minutes per side until blistered.
  4. Brush & Stack: Transfer to a plate and brush immediately with hot duck fat. Stack under a clean towel.