Slovak potato flatbread (Lokše)

1. Boil the potatoes in their skins until tender, peel while still warm and press through a ricer; let cool completely – cold, dry potatoes are the secret of lokše.

2. Knead the cooled potatoes with the salt and enough flour to make a soft dough that doesn't stick (add the flour gradually – you may not need all of it).

3. Divide the dough into 8 equal pieces and roll each out on a floured board into a thin, plate-sized round, about 2-3 mm thick.

4. Heat a large, dry pancake pan or griddle until very hot and cook the flatbreads without any fat for 1-2 minutes on each side until brown spots appear.

5. Brush the hot flatbreads immediately with melted lard, stack them and cover with a tea towel so they stay soft.

6. Serve as a side with roast goose or duck and braised cabbage, but they're delicious on their own too, salty and rich.

Tip: Lokše are the essential companion of Slovak pig-killings and goose feasts; they're loved sweet as well: spread with jam, or sprinkled with ground poppy seeds and icing sugar and rolled up.