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Potato Flatbread Delight



• For the Dough:150ml Water, lukewarm
3g (1 tsp) Active Dry Yeast
12g (1 tbsp) White Sugar
250g (1+2/3 cups) Flour
3g (0.5 tsp) Salt
15g (1 tbsp) Olive Oil

• For the Topping:4 Small Potatoes (approx. 320g), thinly sliced
2 tbsp Milk
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Red Pepper Powder
15g Green Onions or Parsley, chopped
30-50g Cheese (optional), grated


1. Dough Preparation:In a large bowl, mix the lukewarm water with the active dry yeast and sugar. Let it sit for 5-10 minutes, or until frothy, to activate the yeast.
Add the flour and salt to the yeast mixture. Mix until a soft dough forms. Drizzle the olive oil over the dough and knead gently until the oil is fully incorporated.
Place a moistened cloth over the dough and allow it to ferment in a cozy spot for approximately one hour, or until it expands twofold in volume.

2. Potato Topping:While the dough is resting, prepare the potatoes. In a medium bowl, mix the thinly sliced potatoes with milk, salt, black pepper, and red pepper powder. Ensure the potato slices are well coated with the seasoning.

3. Assembly:After the dough has completed its rise, softly press it down and split it into uniform segments. Utilizing a surface dusted lightly with flour, flatten each segment into a thin circular shape.
Place a layer of seasoned potato slices on top of each rolled-out dough, slightly overlapping the slices. Sprinkle with chopped green onions or parsley, and add grated cheese if using.

4. Cooking:Heat a non-stick pan over medium heat. Carefully transfer one flatbread to the pan. Cover with a lid and cook for about 5-7 minutes on each side, or until the potatoes are tender and the flatbread is golden brown.

5. Serve Warm:Repeat the process with the remaining flatbreads. Serve warm, directly from the pan, for a comforting and fulfilling meal.


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