Olive flatbread

Ingredients for 4 servings:

• 250 g jacket potatoes
• 1 sachet of dry yeast
• 250 g flour (pasta flour)
• 400 g flour (pizza flour)
• 2 tsp salt, coarse
• 1 tsp oregano, dried
• 80 g olives, black, without stones
• 400 ml water, lukewarm
• e.g. olive oil, for brushing
• n. B. Salt, coarse for sprinkling
• e.g. oregano, for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

suitable as a barbecue side dish

Peel the warm potatoes and mash them with a fork or press them through a potato ricer. Mix with flour, yeast, salt, oregano, the chopped olives, and the water to form a dough. Divide the dough into 8 equal pieces and form flatbreads (I make them large enough to fit 4 on a baking sheet). Cover with a clean tea towel and let rise for about 1 hour. Brush lightly with olive oil, sprinkle with a little coarse salt and oregano, and bake in a preheated oven at 200°C for about 15-20 minutes. The flatbreads should be golden yellow. They also taste good using rosemary instead of oregano.