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.
