Slovak potato flatbread, griddled hot and served with goose fat and salt as Christmas anchor or with sweet poppyseed and walnut fillings as a snack.

Lokse are the Slovak peasant potato flatbread made through the Carpathian villages, traditionally griddled on a cast-iron plate next to the fire. The Christmas tradition pairs lokse with goose fat at the Christmas Eve table; the sweet versions with poppyseed and walnut have become Bratislava Christmas market staples.

Where to eat Lokse in Bratislava

5 editor picks for Lokse in Bratislava, ranked by editorial score. All Bratislava signature dishes · Lokse across every city.

Make it at home

Serves 845 minEasy

Ingredients

  • 500 g floury potatoes, boiled and mashed
  • 200 g plain flour
  • 1 teaspoon salt
  • Goose fat to brush
  • Coarse salt to finish

Method

  1. Mash the potatoes warm into a smooth puree.
  2. Stir in the flour and salt until a soft dough forms.
  3. Divide into eight balls.
  4. Roll each ball into a thin round on a floured board.
  5. Heat a dry cast-iron pan very hot.
  6. Cook each lokse 30-45 seconds per side, until lightly blistered.
  7. Stack between a clean cloth to keep warm.
  8. Brush hot with goose fat and finish with coarse salt to serve.

Editor tip. The dough must be warm to work; lokse made from cold mashed potato turn rubbery.