Potato pancakes with herb oil

Ingredients for 1 servings:

• 100 g spelt flour
• 400 g wheat flour
• 250 ml water, lukewarm
• ½ cube of yeast
• 1 tsp sugar
• 2 tbsp olive oil
• 1 tsp salt, heaped
• 300 g sour cream
• 1 tbsp fennel seeds
• 150 g potatoes, with skin, waxy
• 8 tbsp olive oil
• 1 tsp lemon zest, grated
• 2 tsp lemon juice
• salt and pepper
• e.g. rosemary
• e.g. basil
• n. B. Thyme
• e.g. parsley

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

warm or cold

The recipe originally came from a magazine and was made with type 1050 wheat flour and wholemeal wheat flour. Since wholemeal isn’t really popular in my family, I’ve adapted the recipe slightly. The same goes for the herb oil; originally, dill and parsley were used here, but I used rosemary, basil, thyme, and parsley. But the sky’s the limit. Sift the flour and make a well in the middle. Dissolve the sugar and yeast in lukewarm water and add to the well, lightly dusting the edges with flour. Cover and let rise in a warm place for at least 15 minutes. Knead the dough with the dough hook of the mixer, add salt and olive oil, and knead again. Return to a warm place and let rise for 45 minutes. Knead the dough once more and form small flatbreads on a floured surface. I made about 18 small flatbreads. Place these on two baking sheets lined with baking paper. Preheat oven to 180°C fan/gas mark 3. In the meantime, finely grind 1 teaspoon of fennel seeds in a mortar and pestle and mix with the sour cream. Spread the sour cream evenly over the flatbreads. Wash the raw potatoes and, with the skin on, cut them into wafer-thin (!) slices. Place these on the flatbreads, sprinkle with the remaining fennel seeds (whole or ground) and season lightly with salt. Bake the flatbreads in the oven for about 25 minutes until they are very lightly browned. In the meantime, make the herb oil. Purée the oil, salt, pepper, and herbs (rosemary, basil, parsley, and thyme) with a hand blender. If you like, you can also add garlic. Brush the warm flatbreads with the oil and serve immediately. The flatbreads are also delicious cold or briefly warmed in the microwave. Delicious as a side dish to a leaf salad or as a small snack between meals.