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 but this was my concoction. Best eaten hot off the pan. The recipe makes 3 potato filled flatbreads.

POTATO FLATBREAD
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 the 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 the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. 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. Happy cooking!