in Recipes

Potato and rosemary flatbread

updated

Spread the love

Ingredients for 1 servings:

  • 300 g potatoes
  • 350 g spelt flour type 630, possibly a little more
  • ½ pack of baking powder
  • ½ tsp salt
  • 1 sprig(s) rosemary
  • 150 ml water
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Grilled side dish

Peel the potatoes, halve them, and boil them in a little salted water. Drain and mash them with a masher. Let them cool. Finely chop the rosemary sprigs. Then mix all the ingredients together and add enough flour to make the dough less sticky. Form individual flatbreads (I made 10 flatbreads), dusting them with a little more flour if necessary and flattening them. Brush both sides with a little olive oil. Grill for a few minutes on each side until the desired degree of browning is achieved.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini cheese cream

Autumn fruit salad