Slovak Potato Lokshe

Boil the potatoes in their skins for 20–25 minutes until almost tender but not falling apart. Drain and let the potatoes cool for 20 minutes.

Peel the cooled potatoes and grate them finely. Add salt and most of the flour, keeping a little aside for dusting.

Quickly knead a soft, smooth dough. If it's sticky, add the remaining flour. Cover and let rest for 10 minutes so the flour absorbs the moisture.

Shape the dough into a log and divide it into 8 equal pieces. On a floured surface, roll out each piece into a round flatbread 2–3 mm thick and about 20 cm in diameter.

Heat a dry heavy skillet or a ceramic griddle over medium-high heat. Cook each flatbread without oil for about 1–2 minutes per side, until golden-brown spots appear on the surface.

Melt the butter and brush it over the flatbreads while still hot. Stack them and serve warm.