Potato Flatbreads wide display


Potato Flatbreads

Armida Finser photo
Armida Finser
11 custom cooks


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500 g floury potatoes, peeled, cut in cubes (2 cm)
500 g water
½ tsp salt, plus extra to taste
50 g cream, min. 30% fat
150 g plain flour, plus extra for dusting (or replace with 1-1 GF flour with xantham gum)
1 tsp baking powder

1. Place potatoes and water in pot and cook. Once cooked, drain the potatoes.
2. Place drained potatoes, salt and cream in bowl and mash.
3. Transfer to a bowl, allow to cool for 20 minutes, then cover and refrigerate overnight.
3. Place reserved mashed potatoes, plain flour and baking powder in bowl and knead until dough is well incorporated.
4. Transfer to a floured surface, shape into a log and cut into 8 pieces using a sharp knife. Dust each piece with flour and shape into balls. Using a rolling pin, roll each ball into a circle (4 inches wide). Arrange 3 flatbreads on metal baking tray, place in bottom slot and bake for 23 minutes (400F) or until golden. Repeat the baking process for the remaining unbaked flatbreads. Serve warm or cold.