Potato Flat Bread is a great way to make something very delicious out of the almighty yet humble spud. The beauty of this bread is that only a few simple ingredients are needed; it does not contain yeast. Once you mix the dough and form the potato flat breads, you can top them with just about anything you like, or simply eat them plain with some butter or extra virgin olive oil. Also, these flat breads are a fabulous way to make something different and delicious out of left over mashed potatoes, that you might have after a big holiday meal or simply after your daily dinner.
I made this exact recipe at Le Cordon Bleu London where I was an alumni guest chef last week. Since the school was filled with students, time for my preparation was very limited. However, this flat bread does not need much preparation unlike many other breads, and it’s still very tasty!
The varieties that I made for the demonstration were an herb potato bread and a sweet paprika one. You can also use assorted cherry tomatoes, or grate your some of your favorite cheese on top before baking.
So, in keeping with my promise to the students here is the potato flat bread recipe:
Franco’s Potato Flat Bread
(Makes about 4-6 flat breads depending size)
- 300g (1 1/2 cup) mashed potato, cooled, seasoned to taste.
- 100g (3/4 cup) all-purpose flour whole spelt flour or barley flour. (I like to use a combination of all-purpose and barley flour. Simply remove 2 tablespoons of the all-purpose flour and add 2 tablespoons of barley.)
- 1/4 teaspoon baking soda
- 1 large free-range egg
- pinch of salt
- 1/2 tablespoon chopped herbs ( thyme, rosemary, oregano)
- 1/2 tablespoon sweet paprika
- 10 cherry tomatoes cut in half
- 2-3 tablespoons softened butter, or extra virgin olive oil
- 1 tablespoon kosher or sea salt for garnish
1. Preheat oven to 220°C/425°F.
2. Sift the flour, baking soda and salt together. Mix in a bowl with the cooled and seasoned mashed potato and egg. Then divide the dough into 4 portions.
3. Place the portions on a baking tray lined with parchment paper and flatten each portion with flour-dusted fingers into a round disk. Prick (dock) the breads with a fork.
4. Now brush the tops with the melted butter or olive oil. Sprinkle 2 flat breads with the herbs and two with the paprika. Massage the paprika gently into the bread to create a nice colorful coating.
5. If using the cherry tomato option, cut the tomatoes in half and place the cut side down on the bread. Continue in a decorative way with the tomatoes, then drizzle the tops with olive oil or brush with melted butter and sprinkle with sea salt.
6. Bake for 15 minutes. The sides and bottoms of the flat bread should be slightly golden brown when done.