Ingredients
| 200 g millet dough mixture |
| 300 g water |
|
Finishing ingredients: butter, |
How to prepare
Mix ingredients and let stand for about 10 minutes. Then knead thoroughly. Use light dusting (corn or buckwheat fine flour) to roll thin flat cakes (ca. 0.2-0.3 cm). They can be plate size (covering the entire pan) or smaller (10-12 cm diameter) putting multiple cakes on one pan. Roast flat cakes on a hot dry frying pan. Once roasted, gram them using tongs, dip them in boiling water and pull out immediately.
Finishing:
- Smear hot butter and plum jam on lokshe and roll
- Smear butter on lokshe, sprinkle with sugar and ground poppy seeds and roll
Tip: Savoury variation with a mix of stewed vegetables is also fantastic.
