Potato Flatbreads with Bryndza Cream

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 🥔✨

Cut the potatoes. Peel the potatoes and cut them into smaller pieces (ideally, you can boil them in their skins, but this quick version is more practical).

Cook the potatoes. Cook the potatoes in salted water over medium heat for about 15 minutes until tender; if cooking them whole, allow about 30 minutes.

Cut the spring onion. Clean the spring onion and chop it finely.

Prepare the bryndza dip. Mix the spring onion, bryndza, and sour cream into a smooth dip.

Cut the bacon. Cut the bacon into small cubes.

Fry the bacon. Fry the bacon in a pan over medium heat for about 5 minutes until golden and crispy, and keep the rendered fat for brushing the lokse.

Prepare the dough. Press the hot potatoes through a potato ricer or mash them and mix with the flour into a smooth dough.

Shape the lokse. Shape the dough into small flatbreads.

Cook the lokse. Cook the flatbreads in a pan over medium heat until golden, about 1-2 minutes on each side.

Melt the lard. Heat the bacon drippings and brush the finished lokse with them.

Serve. Serve with the bryndza dip and crispy bacon 🍽️✨