Loska
Yield
8 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
potatoes
mashed, cooled, salted |
|
| ½ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
potatoes
mashed, cooled, salted |
|
| 118 | ml |
all-purpose flour
|
|
Directions
Blend flour into mashed potatoes.
Add more flour if needed, but not to much.
Dough should not be sticky or crumbly.
Divide dough into four portions and roll out each portiom on floured board to ⅛ inch thickness in 8 inch circles.
Pick surface with a fork to prevent puffing.
Bake in preheated oven at 400℉ (200℃). Bake on bottom surface of oven, (I use cookie sheets) for about 7 minutes on each side.
After the Loska is baked, brush each side with either plain or browned butter.
Stack on a plate and cut into wedges. Loska is good with any meatless soup.
