QiMeal
Moskole
Moskole · ready in 1 h 5 min · 8 servings · 382 kcal per serving · medium · 9 ingredients
Traditional Podhale potato flatbreads, cooked dry on cast iron until spotted and smoky, then served warm with sour cream and oscypek.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 h 5 min
- Serves
- 8
- kcal
- 382
- Difficulty
- medium
Ingredients · 8 servings
- 1 kgPotato, peeled and cut into even pieces
- 250 gWheat flour
- 1Egg, beaten
- 120 mlSour milk
- 10 gSalt
- 1 as neededWater, for boiling
- 40 gButter, softened (optional)
- 160 gOscypek cheese, sliced (to serve)
- 200 gSour cream (to serve)
Equipment
stovetop, pot, colander, masher, mixing bowl, board, knife, rolling pin, spatula, cast-iron pan, plate
Instructions
- Prepare Station
Gather all ingredients; set out a pot, colander, masher, mixing bowl, board, knife, rolling pin, spatula, and cast-iron pan. · 5 min
What to look for: Ingredients are measured and tools are within reach.
- Boil Potatoes
Boil potatoes in salted water until completely tender, then drain well so the dough will not turn loose or sticky. · 20 min
What to look for: A knife slides through the potato pieces with no resistance.
- Mash Potatoes
Mash the drained potatoes while hot until smooth, then spread them in the bowl and cool until only lukewarm. · 12 min
What to look for: The mash is smooth, steamy at first, then no longer hot to the touch.
- Mix Dough
Add wheat flour, beaten egg, sour milk, and remaining salt to the mash; mix gently into a soft, slightly tacky dough. · 6 min
What to look for: The dough holds together but remains soft and lightly tacky.
- Shape Rounds
Divide the dough into 8 portions, dust lightly with flour, and flatten each round to about 1 cm thickness. · 10 min
What to look for: Each flatbread is even, round, and about 1 cm thick.
- Heat Pan
Heat a dry cast-iron pan over medium heat until evenly hot; do not add oil, because moskole are traditionally cooked dry. · 4 min
What to look for: A faint heat shimmer rises from the dry pan surface.
- Cook First Side
Place several rounds in the dry pan without crowding and cook for 4-5 minutes until dark brown spots appear underneath. · 5 min
What to look for: The underside has scattered dark spots and the edges look set.
- Finish Flatbreads
Flip each moskol and cook for 4-5 minutes more, then repeat with the remaining rounds, adjusting heat if they scorch. · 15 min
What to look for: Both sides are spotted, firm, and lightly puffed in places.
- Serve Warm
Serve moskole warm with sour cream, sliced oscypek, and a little butter spread over the hot surface if desired. · 3 min
What to look for: The butter softens on contact and the cheese sits in neat slices beside the warm flatbreads.
Nutrition (per serving)
| kcal | 382 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 48 g |
| of which sugars | 3 g |
| Fat | 16 g |
| of which saturated | 9 g |
| Fibre | 4 g |
| Sodium | 826 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Potato
- Floury potato: Use a starchy potato for the softest dough and most traditional texture.
Wheat flour
- Plain wheat flour: Use ordinary plain wheat flour; avoid strong bread flour if you want tender moskole.
Egg
- Small egg: If the dough feels dry after using a smaller egg, add a little more sour milk.
Sour milk
- Sour cream thinned with water: Use only enough water to loosen the sour cream to a pourable cultured dairy consistency.
Salt
- Fine salt: Fine salt disperses evenly through the warm potato dough.
Butter
- Sour cream: Use as an extra topping if you prefer to skip butter, though the finish will be tangier.
