Potato Flat Bread

Inspired by my Gnocchi adventures of a few weeks ago, I got to thinking about potato dough and decided to try making an unleavened bread. I suppose they are really Irish potato farls disguised as round flat breads.

The result was gorgeous, soft flat breads with wonderful crisp edges. I enjoyed them plain and as part of a hearty weekend brunch with grilled tomatoes, veggie sausages and hummus.

I used the skin of the potato to boost fibre and to protect the nutrients from seeping out of the potato.

Potatoes (especially new potatoes) are high in Vitamin C and B6 which are both water soluble vitamins. This means that during boiling peeled potatoes, the vitamins will leave the potato and dissolve in the cooking water and then be drained away. Boiling or steaming potatoes in their skin helps to keep as much of the vitamins within the potato as does using as minimal water as possible. Potatoes also contain the minerals potassium, magnesium, copper and zinc as well as folate which cannot be stored in the body, so needs to be consumed every day for normal blood formation and functioning of the immune system, and the reduction of tiredness and fatigue

Of course you can peel if you prefer.

Ingredients: Makes 4 flatbreads

• 500g (1lb) potatoes, unpeeled (preferably new or small salad potatoes)
• 10g/2 tsp vegan margarine
• 200g/1.5 cups plain flour (white or wholemeal or a combination or a gluten free blend) plus more for dusting
• 1/2 tsp sea salt

Method:

1. Boil the potatoes in salted water (just enough to cover) or steam until soft enough to mash. Drain. Mash or press through a potato ricer then stir through the margarine and salt.
2. Gradually sift the flour into the potatoes until it forms a soft dough that is no longer sticky. Use your judgement and add more or less flour as you feel is necessary.
3. Divide the dough into four pieces, roll each piece out on a floured surface until about 1cm thick.
4. Place a dry frying pan over high heat then turn down to medium when hot. Add in the slabs of dough and cook on each side until golden and with some crispy bits. Serve hot from the pan.

Nutritional Benefits

No saturated fat
No cholesterol
No sugar
High in thiamin
High in vitamin C