Main Course Recipes

Lokše Flat Bread with Bryndza Cheese Substitute and Bacon

6 servings

Get ready for a culinary adventure straight from the heart of Slovakia and South Moravia with my Lokše Flat Bread with Bryndza Cheese Substitute and Bacon! We are diving into the world of potato flatbreads, those irresistible savory lokše that are both versatile and oh-so-delicious. Whether you crave sweet with a dollop of plum preserves or savory with cheese and sauerkraut, this traditional recipe has you covered. In this version, we are making homemade dough using Russet potatoes and topping it with a delicious feta cheese topping and sautéed onion and bacon. It is the ultimate comfort food prepared via dry pan frying that brings the taste of Slovak cuisine right to your kitchen. Read More

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Tom the ChefPublished: 1.16.2026

Main Course Recipes

45 min.

75 min.

2/5

1002 calories Per Serving (of 6) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Welcome to My Kitchen for Lokše Flat Bread with Bryndza Cheese Substitute and Bacon

I am so excited to share my Lokše Flat Bread with Bryndza Cheese Substitute and Bacon with you. This traditional recipe is a staple of Slovak cuisine and holds a special place in my heart. We are going to make authentic potato flatbreads from scratch, resulting in a comfort food experience that is hard to beat. The combination of the soft homemade dough, the tangy feta cheese topping, and the rich sautéed onion and bacon creates a perfect balance of flavors. By using specific techniques like dry pan frying and selecting the right Russet potatoes, we will achieve that classic texture. Get your apron on, because we are about to make some incredible savory lokše!

Potato Selection and Preparation for Lokše Flat Bread with Bryndza Cheese Substitute and Bacon

The foundation of this Lokše Flat Bread with Bryndza Cheese Substitute and Bacon lies entirely in how we handle the potatoes. For the best potato flatbreads, I prefer to use Russet potatoes, though other kinds work too. The crucial step in this traditional recipe is to cook the 2 lbs of potatoes with the peel on. This protects the potato flesh from absorbing too much water, which is vital for the homemade dough. I boil them until a fork goes in smoothly, or even slightly overcook them to ensure they are soft. Once cooked, I let them cool completely on the countertop before peeling. This cooling phase is essential for the texture of our savory lokše. Only after they are peeled do I shred them using the fine holes of a box grater to ensure a smooth consistency for our Slovak cuisine staple. This careful preparation sets the stage for the ultimate comfort food.

Creating the Perfect Lokše Dough

Making the dough for Lokše Flat Bread with Bryndza Cheese Substitute and Bacon is a tactile process. I mix the shredded Russet potatoes with 2 ½ cups of all-purpose flour and salt by hand. It is very important not to use a kitchen mixer or food processor for this part of the traditional recipe. Over-processing the homemade dough will make it sticky, requiring extra flour which unfortunately diminishes that wonderful potato flavor we want in our potato flatbreads. I process it by hand for about 5 to 6 minutes until a not sticky dough is formed. This manual approach ensures the savory lokše remain light and tender. By avoiding shortcuts, we preserve the authenticity of this Slovak cuisine dish.

The Brushing Mixture Technique

A secret to the flavor of my Lokše Flat Bread with Bryndza Cheese Substitute and Bacon is the garlic brushing mixture. While the sautéed onion and bacon provide a savory punch on top, the lokše itself gets infused with flavor during the cooking process. I blend extra virgin olive oil with peeled garlic cloves until smooth. After I cook one side of the potato flatbreads via dry pan frying and flip it, I brush this aromatic mixture onto the cooked side while it is still in the pan. This technique ensures the garlic flavor penetrates the homemade dough perfectly. It adds a layer of complexity to this comfort food that elevates it beyond a simple flatbread.

Preparing the Feta Cheese Topping

Since authentic Bryndza can be hard to find, I have created a specific feta cheese topping for this Lokše Flat Bread with Bryndza Cheese Substitute and Bacon. I combine crumbled feta cheese with sour cream and ground pepper in a mixer with a whisk attachment. The goal is to process it at high speed until it is combined and smooth. Even if some crumbles remain, it works perfectly for these savory lokše. This creamy mixture mimics the sharp, tangy profile needed for this Slovak cuisine dish. It pairs beautifully with the sautéed onion and bacon that we will add later, making this traditional recipe accessible regardless of your location.

Sautéing Onion and Bacon

For the topping of the Lokše Flat Bread with Bryndza Cheese Substitute and Bacon, we prepare a rich mixture of sautéed onion and bacon. In this recipe, I follow the preference of Slovaks and Czechs who like their bacon less cooked than the typical American crispy style. I start by sautéing the sliced onions in oil until they are glossy and slightly seared. Only then do I add the diced pork bacon. This ensures the onions are perfectly cooked without burning the bacon. This method contributes to the hearty comfort food feel of the dish. If you prefer crispy bacon, you can modify this, but my standard traditional recipe calls for this softer texture to complement the soft potato flatbreads.

Dry Pan Frying and Assembly

The cooking method for Lokše Flat Bread with Bryndza Cheese Substitute and Bacon is unique because we use dry pan frying. I preheat a large non-stick pan and place the rolled-out homemade dough directly onto the surface without any oil. I cook each of the potato flatbreads until they have nice brown marks, usually 1-3 minutes per side. Once cooked and brushed with the garlic mixture, I assemble the dish. I spread the feta cheese topping over the surface, sprinkle with the sautéed onion and bacon, and finish with chives. You can serve these savory lokše opened or rolled. It is the grand finale of this Slovak cuisine experience.

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Lokše Flat Bread with Bryndza Cheese Substitute and Bacon

6 servingsTom the ChefPublished: 1.16.2026 ☆☆☆☆☆0x(write a review)👁299x

45 min.

75 min.

2/5

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Ingredients:

Click any ingredient to learn more

Lokše dough:

2 LB of potato of your choice - whole (*)

2 ½ cups of all-purpose flour

¼ TSP of salt

Brushing mixture:

¼ cups of Extra Virgin Olive Oil

5 cloves of garlic - peeled

Cheese Toppings:

1 LB of feta cheese - drained and crumbled (buy crumbled or crumbled right before usage)

¾ cup of sour cream (adjust if needed)

½ TSP of ground pepper

Other Lokše Toppings:

2 TBSP of frying oil (any kind) (adjust if needed)

2 onion

1 LB of bacon (pork) - diced (**)

Final Touch:

chives - finely chopped

salt

ground pepper

* The amount of the potatoes includes skin and is approximate. Always use a little more potato than less. I prefer to use Russet potatoes, but other kinds of potatoes would work, too.

** Skip for a vegetarian option

Tools:

Click any tool to learn more

1x Large Sauce Pan or Medium Pot (6QT)

1x Kitchen Mixer with Whisk Attachment

1x Silicone Spatula

1x Measuring Pitcher or Small Bowl

1x Immersion Blender or Food Processor or Blender

1x Silicone Brush

1x Grill or Fry Pan or Sauté Pan

1x Wooden Spoon or High-Temperature Silicone Spatula

1x Paring Knife

1x Box Grater

1x Large Mixing Bowl (8 QT +)

1x Bowl Scraper or Dough Cutter or Knife

1x Rolling Pin

1x Lager nonstick fry pan (with a diameter of about 12” or more)

1x Tongs

Nutrition per 1 Serving:(recipe split into 6 servings)

Estimated

Calories 1002 Protein 30.9 g Fat 64.4 g Saturated fat 24.4 g Carbohydrate 75.0 g Sugars 4.2 g Fiber 5.3 g Sodium 1517 mg Cholesterol 135 mg

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Potato Preparation:

Let’s start preparing the lokše flatbread with bryndza cheese substitute and bacon.

Note: Cook potatoes with the peel on, and when fully cooked and cooled, you are going to peel them and then process them further.

1.1.

Thoroughly rinse 2 LB of potatoes under cold water to remove surface dirt.

1.2.

Place into a pot, add enough water to make sure that all potatoes are fully immersed, and then place them on a high-heat burner and cover with a lid.

1.3.

Bring to a boil, then reduce heat to medium and cook until fully cooked (the exact cooking time depends on the kind and size of potatoes.

Tips & Notes:

The most common cooking time will be 30 minutes. However, given these parameters, it can be cooked between 20 – 60 minutes.
To ensure that potatoes are fully cooked, place a fork in the center – if the fork goes in smoothly and without significant resistance (just as it would when you are eating side potatoes), your potatoes are cooked.
If you are still not sure, cook the potatoes a little bit longer – slightly overcooked potatoes will do the job well, too.

1.4.

When cooked, let them fully cool for later steps (before peeling) on the countertop.

Tip:

You can speed up the process by immersing them in cold water.

2.Brushing Mixture:

2.1.

Place into a measuring pitcher:

½ cup of Extra Virgin Olive Oil

5 cloves of garlic – peeled

Process until smooth using an immersion blender.

2.2.

Set aside for a later step.

3.Cheese Toppings:

3.1.

Place into a kitchen mixer with whisk attachment:

1 LB of feta cheese – crumbled and drained

¾ cup of sour cream – adjust if needed

½ TSP of ground pepper

Process at high speed until combined and smooth (usually about 2 – 3 minutes).

Note:

Based on the consistency of the feta, some crumbles can be present even after extensive processing – it will not be a problem.

3.2.

Leave it in a mixing bowl for later steps.

4.Sauté Onion & Bacon:

Notes:

Slovaks and Czechs like their bacon less cooked than Americans, so for that reason, we are going to start with cooking the onion and then add the bacon.
If you prefer crispy bacon, consider reversing the steps and starting with the bacon, or even consider cooking the bacon and onion in separate pans to control how you cook each.

4.1.

Preheat a sauté pan on medium-high heat with 2 TBSP of frying oil and add:

2 sliced onions – sliced

Sauté with occasional stirring until the onions are glossy and slightly seared (usually about 3-4 minutes).

4.2.

Then add:

1 LB of bacon – diced

Sauté with constant stirring for about 3-4 minutes.

4.3.

Leave it in the pan, cover with a lid or tinfoil, and put aside for a later step.

Tip:

If the bacon and onion cool down, briefly reheat them in the pan before serving.

5.Lokše Dough:

5.1.

Peel potatoes by hand or optionally use a paring knife for parts that are hard to peel. Dispose of the peel.

5.2.

Use a box grater (the side with fine holes) to shred the potatoes. Shred them into the large mixing bowl.

Tip:

For pieces that cannot be shredded– too small or falling apart – simply smash with your hand and add into the bowl.

5.3.

Then add:

2 ½ cups of all-purpose flour

¼ TSP of salt

5.4.

Process by hand until a not sticky dough is formed (usually about 5 – 6 minutes).

Important:

Do not process the dough in a kitchen mixer or food processor, as it will become over-processed.
Over-processing will require significantly more flour, impacting the flavor by diminishing the potato flavor.
Do not add extra flour.

6.Form Lokše:

Notes:

You can form all lokše and then start cooking them individually. Or you can form them and cook them while continuing to form others, as I do. This takes some practice, but it speeds up the process.
Work on a floured surface.

6.1.

Place the dough on a floured surface and separate it into 6 even pieces using a dough cutter or knife (no need to be exact).

6.2.

Then, using a rolling pin, roll each piece until you reach a circle with a diameter of about 12 inches or more if you have a large pan (the circle doesn’t need to be perfect).