MY COOKBOOK

MY COOKBOOK
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21.4.14

POTATO FLATBREAD


Quickly thrown together from fresh dough and leftover garlic potatoes, this was a lunch extender to accompany a bowl of cream soup today. There are endless variations of potato filled flatbreads in the various cuisines. Which one was this? This was just Zsuzsa. Well Imre had a nice lunch. It is best eaten hot off the pan. The reason I didn’t put salt right into the dough, I wasn’t sure how much dough I will need for one meal and raw salted dough doesn’t keep; it turns grey in the fridge quite fast. If you are certain you will use all the dough, add the salt along with the flour. Otherwise season the flatbreads on the plate. Recipe makes 3 potato filled flatbreads.


I hope everyone had lovely Bunny Times yesterday! We did, although last night’s Cosmos leaded us down. [No kidding the episode was about lead!] Earlier I had an unexpected visit from our next door neighbour to which the Jim, [Jimre, Imre] replied “Why? We are not dead yet.” He takes Monty Pythonism seriously, unfortunately not everyone gets his jokes. As for me, the unexpected act of kindness from an old neighbour pretty much choked me up. Thank you Pat and Al, it was good to have you next door for the past 36 years!


2 eggs 
flour 
1-1/2 cups leftover seasoned mashed potato [mine was with garlic] 
2 Tbsp olive oil 
salt and pepper to taste 

• Place 2 eggs into a mixing bowl. 
• Add sufficient flour to make soft pliable dough. 
• Divide into six parts and form them into balls. 
• Roll two balls into thin 8 inch rounds. If the dough sticks to the roller, you need to knead more flour into the dough. 
• Spread 1/2 cup of seasoned mashed potato on the round, leaving 1 inch around the perimeter free. 
• Lightly wet the edge with water and lay the second round on top. 
• Press down on the perimeter sealing the potato filling inside. 
• Repeat with the remaining dough. 
• Heat a non stick skillet on medium heat and drizzle it with olive oil. 
• Add the potato filled flatbread and lightly fry it on both sides. 
• Season and place on a platter and serve immediately.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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