John Myers
Potato – Flatbread – Bread
The perfect potato – flatbread – bread recipe with a picture and simple step-by-step instructions.
- 1 kg Flour
- 1 l Water
- 200 g Mashed potato powder
- 1,5 dice Yeast
- 1 tbsp Sugar
- Coarse salt
- Sesame seeds
- Olive oil
- Sift the flour into a bowl and make a well.
- Heat the water and pour it into the flour trough, crumble in the yeast and add the sugar.
- Knead the whole thing into a smooth yeast dough. Let the dough rise in a warm, draft-free place until it has doubled.
- Roll out the dough on a baking sheet lined with baking paper and make holes in the dough with a wooden spoon.
- Brush the dough with plenty of olive oil so that the holes are filled with olive oil. Then sprinkle the dough with salt and sesame seeds.
- Bake the bread in the preheated oven at 200 ° C for 10 minutes, then turn the oven down to 175 ° C and bake the potato flatbread for another 20 minutes.
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