Loxhe
Description
Delicious baked treat for the whole family. I've prepared this dish for the first time, but I'll remember it for a long time—such recipes are convenient and perfect for experimenting. I think next time I'll try it with a savory filling. The flatbreads themselves taste plain, as they contain neither salt nor sugar—only potatoes and flour. But paired with poppy seed filling, they make an excellent dessert to enjoy with tea or coffee. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the potatoes in their skins in salted water. Let them cool and peel. The weight of the cleaned potatoes without skin should be 600 grams!
- 2
Step 2
Mash the potatoes until they reach a puree-like consistency.
- 3
Step 3
Add 200 g of flour and knead the dough.
- 4
Step 4
It should result in a springy little ball.
- 5
Step 5
Divide the dough into 10-12 equal parts. Roll each into a ball. Place on a floured surface. Roll each ball into a circle about 18 cm in diameter.
- 6
Step 6
Preheat a cast-iron skillet. Cook the lokshes on a dry skillet for a few minutes on each side. They flip easily with a spatula.
- 7
Step 7
Brush each flatbread with butter or lard. Stack them in a pile.
- 8
Step 8
When frying is finished, put all the pancakes into a bag and tie it, let them sit.
- 9
Step 9
Prepare the poppy seed filling. Grind the poppy seeds in a meat grinder or coffee grinder. Add milk and cook for 10–20 minutes until the milk has completely evaporated. The poppy seeds should turn out dry and crumbly.
- 10
Step 10
Pass a cup of sugar through a coffee grinder to turn it into powder. Add the powder to the poppy seeds. Mix well. The poppy seeds will become more liquid.
- 11
Step 11
And the final touch: place a few tablespoons of poppy seeds on the edge of each flatbread and roll it up into a tube.
- 12
Step 12
warm dessert!