John Myers
Ingredients for 4 servings:
- 550 g potatoes
- 300 g carrot(s)
- 1 onion(s), weighed
- 20 olives, weighed
- 150 g chickpeas
- 200 g feta cheese
- 100 g cheese, grated (Gouda)
- 2 tsp herbal salt
- 1 tsp sea salt
- Peppercorns
- Mustard seeds
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Gluten-free
Finely grate the potatoes and carrots, finely chop the onions and pitted olives, finely grind the chickpeas, peppercorns, and mustard seeds. Mash the feta with a fork, grate the cheese, and mix everything together. Season to taste with salt. Grease a 24cm frying pan, add the mixture, spread evenly, cover, and bake at gas mark 1 or 1.5 until the surface is no longer sticky. Place a flat plate on top, turn it over, slide the dough into the pan, and cover and bake for another 20 minutes. Or form small, palm-sized flatbreads and brown them in oil on both sides, not setting the heat too high. Or bake on a baking sheet lined with baking paper in the oven at medium heat until golden brown.
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