Put the flour in a bowl and make a well in the middle. Pour the yeast dissolved in lukewarm water there and sprinkle with a little flour. Cover the bowl with a cloth and let the dough rise in a warm place for 30 minutes. Now add the clarified butter and the grated, boiled potatoes and knead everything well. Season to taste with salt.
Roll out the dough into thin flat cakes the size of a dinner plate, brush with butter and sour cream and sprinkle with caraway seeds and salt.
Bake in the oven at 225 degrees for about 20 minutes and best serve hot.
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