Recipe Three-ingredient Potato Flatbread
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Kid-friendly
Comfort food
Snacks
The Italians made gnocchi, the Irish made potato bread — either way, both cultures figured out that potato and flour are a match made in fluffy carbohydrate heaven.
You will need
Makes 4
- 450g starchy potatoes, peeled
- 150g plain flour
- Salt
- Plant-based butter (to serve)
Recipe: Simon Toohey
Directions
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Step 1
Boil the potatoes until very soft. Pass through a potato ricer or mash until smooth.
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Step 2
Place the flour onto a chopping board, forming a well in the centre. Put your potatoes, along with some salt, in the middle and knead into a soft dough.
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Step 3
Cutting the dough into even quarters, roll each into a ball and using a rolling pin, spread the dough into a circle, around 1.5cm thick.
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Step 4
Using a cast iron pan, preheat on the stove on medium heat. Place your dough in the dry pan, and cook on both sides until golden. Each side should take around 2 minutes.
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Step 5
As your bread cooks, place it inside a tea towel to steam and keep warm until all the dough is cooked.
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Step 6
Serve warm with plant-based butter and a pinch of salt.
Recipe: Simon Toohey
