Makes about 20 -25 tortillas, medium size
Using 2 pans to cook these makes the cooking go a lot faster.
Wash potatoes (2lb), boil them in in skin in a salted water. Add about 1tbl white vinegar to the water. Boil until fork tender but not overly soft.
Drain the liquid. Let potatoes cool to touch. Peel them. Cover and let cool completely for 4-5 hours. Or cover and let rest overnight in the fridge. Bring to room temperature before grating.
Grate the potatoes on a fine grater. In a large bowl combine all purpose flour (2 1/2cups) and salt (1tsp). Add grated potatoes. Using your hands, knead until dough is formed. At first dough will be sticking to your fingers. This is normal. Take a dull knife and scrape it off your fingers. Knead until dough comes together. It's a dense but soft dough.
Cut the potato dough in half. Shape each half into a log. Cut log into disks, about 1 inch thick. Dust the work surface with flour, press the cut sides into the flour to prevent sticking. Using a rolling pin roll it out to the size of your cast iron pan. Tortillas should be thin.
Transfer fresh rolled lokshe onto a tray lined with a flour sack towels. Continue with the remaining dough. If you have someone to assist you, they can cook the lokshe while you are rolling them out.
Cook on medium heat using a ungreased cast iron pan. Don't add any oil. When air pockets form, puncture them with the fork. Cook about 2-3 minutes on each side. Serve as desired.
Slovak Lokshe can be stored unfilled, covered tightly in the fridge for up to 2 weeks or frozen in a freezer paper for up to a year. Defrost and reheat in the microwave.
Alternatively you can make a roll with 3 tortillas, slice the roll into strips/noodles. Heat some butter or duck/goose fat in the pan, stir in sliced lokshe. Cook on low heat until crispy. Season with salt and pepper and enjoy.
Heat oil (2tsp) on low heat, add pressed garlic(5 garlic cloves). Cook for 2 minutes, season with salt, add water (3tbsp) and bring to boil. Remove from the heat.
1. Using old fashioned Hand Crank Poppy Seed Grinder - preferred
Grind 1/2 cup poppy seeds. Then combine crushed poppy seeds with powdered sugar. Start with 1/4 cup of sugar, taste and increase to 1/2 cup, or more if desired
2. Using an electric Coffee Grinder
Use 1:2 ratio, granulated sugar : poppy seeds
I find that depending on the coffee grinder it may or may not completely ground all of the poppy seeds 100%. It is best to work with smaller amounts and use a pulsing option on the grinder. It can take up to 2 minutes of pulsing to achieve desired results. While pulsing I also from time to time shake the grinder to make sure mixture is loose.
I usually triple the recipe when I make Slovak Lokshe. I freeze them all for later.
When you double or triple the recipe it is important to make the dough gradually. Not all at once. Dough that sits for too long becomes thing and watery. You can prepare all of the potatoes, grade them and have them ready in the bowl, covered, preventing them from drying out. However don't make all the dough at once.
It is best to start with 1kg (2lb) of grated potatoes add the flour and salt, form the dough. Shape the loskshe, cook them on the cast iron pan. Then repeat the process of making of the dough with the remaining grated potatoes.
I make lokshe from 3 to 4 kg of potatoes twice a year.
Recipe by Hanielas.com