Potato and rosemary flatbreads

Ingredients for 3 servings:

• 250 g floury potatoes, cooked
• 300 g spelt flour or similar
• 2 tsp baking soda or 0.5 pack baking powder
• 1 tsp salt
• 1 tbsp rosemary needles, fresh, chopped
• 150 ml water
• 50 ml olive oil, approx.

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

vegan

Boil the potatoes, drain the water, and let them cool. Mash them with a fork, or use potatoes from the previous day and mash them as well. Mix all the ingredients and add the water slowly, not too much at once, as the water absorption capacity depends on the potato variety. Mix everything until you have a dough that is pliable and easy to knead. On a floured work surface, form 6 balls from the dough. Roll them out into flat flatbreads. If you like, you can brush the flatbreads with olive oil. Either place them on the grill or, if you don’t have one on hand, bake them in an oven preheated to approximately 250°C (top/bottom heat) or in a pan. My oven took about 20 minutes, and I turned them over briefly once. The calories refer to one flatbread. In the recipe, I used about 50 ml of olive oil, and I reserved some for brushing. Approx. 280 kcal per serving.