There's nothing like home-made potato flatbreads!
Served sweet with plum jam and poppy seeds, they are an incredibly delicious treat and a favourite in Slovakian cuisine. Potato flatbreads are an essential part of traditional family celebrations or autumn feasts. Their aroma and flavour evoke the warmth of home and memories of grandma's culinary magic.
Traditionally, they are brushed with goose fat and eaten savoury, filled with sauerkraut or minced meat, or as a side dish with duck or goose and braised cabbage, or with sour lentil soup.

Flatbreads are simple to make, using just a few basic ingredients, but the results are spectacular. Choosing the right type of potato and getting the proportions right are key to achieving the ideal texture. In addition, these flatbreads can be served both savoury and sweet, making them versatile and adaptable to all tastes.
The combination of plum jam and poppy seeds transforms them into a delicious dessert that you'll savour with every bite.
This combination is not only delicious, but also nostalgic, as it often evokes the comforting aroma of traditional cooking.
If you want to experience the true taste of Slovak tradition, try this simple and time-tested recipe for potato flatbread. They will fill your home with a wonderful aroma and delight your taste buds. Get ready to create and enjoy the authentic flavour of tradition!
Ingredients:
1 kg of potatoes in their skins (waxy type, B)
300 g all-purpose flour (type 00, extra fine)
1 teaspoon of salt
melted butter
plum jam
ground poppy seed mixed with sugar
Preparation:
1. Prepare the potatoes: Boil the potatoes in their skins until tender, about 25-30 minutes. Leave to cool completely, then peel and either press through a potato ricer or grate finely.
2. Make the dough: Mix the mashed potatoes with the flour and salt and knead until you have a smooth, non-sticky dough. Avoid over-kneading to prevent the dough from becoming too sticky. If it's too soft or sticky, add a little more flour.
3. Shape and bake: Roll the dough into a log and cut it into equal pieces (about 55g each). Shape each piece into a ball and roll out on a floured surface into thin flatbreads about 2-3 mm thick. Heat a dry frying pan and cook the flatbreads on both sides until golden brown. While cooking, wipe off any excess flour from the pan with a paper towel to prevent burning.
4. Finish: Brush the cooked flatbreads with melted butter (you can mix in a little vegetable oil for extra softness) to keep them tender.
5. Serving: Serve the flatbreads warm, spread with plum jam and sprinkle with ground poppy seeds mixed with sugar. They're delicious on their own or as part of a traditional Slovakian meal.
Enjoy!
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