Cheese Potato Flatbread
- 460g potato, peeled and cut into quarters
- 150g flour (wheat or GF)
- 2 tsp baking powder
- Optional filling: shredded mozzarella cheese
- Add the potatoes to a pot with salted water and boil for approximately 20 minutes until they become soft and fork tender. Drain all the water and mash them with a potato masher or ricer. Leave then to cool down for 10-15min until you can handle them.
- Next, add in the mashed potatoes to a bowl and add in flour and baking powder. Start kneading it with your hands until it becomes a dough. This should take a couple of minutes. The aim is to add in enough flour to prevent this dough from being overly sticky but it should still have a slightly ‘wet’ texture, this can vary depending on the type of potatoes you are using and how much moisture they retain.
- Add flour to the kitchen counter to prevent the dough from sticking and transfer your potato dough. Divide into two equal portions and roll each into a ball. Dust the ball with flour and with the help of a rolling pin roll it out into a rectangle. Now you can add as much shredded mozzarella as you want in the middle and then fold over each side until the cheese is completely covered with the dough. Dust with more flour and then flatten it with a rolling pin to form your flatbread.
- Heat a pan to medium heat and add 1 tbsp of olive oil. When hot, begin cooking the flatbread for about 5 minutes on each side until golden brown.
- Serve immediately and enjoy while hot! You can brush them with some olive oil and chopped parsley and garlic if you wish.
