Ingredients
Dough
- 250 g (2 cups) All-purpose flour (or whole wheat flour)
- 4 g (1 tsp) Baking powder
- 7 g (½ tsp) Salt
- 180 g (¾ cups) Milk or Wateradditional if needed
- 30 g (2 tbsp) Butter soft room temperature
Mashed potato filling
- 1 lbs (500 g) Mashed potatoabout 2 medium
- 2 tbsp chopped cilantro or parsley
- 2 tbsp Parmesan finely grated
- 1 tsp Salt
- ½ tsp Black pepper
INSTRUCTIONS
Dough
1. In a bowl, combine the flour, salt, and baking powder. Add the butter and combine well Pro tip – rub the butter into the flour nicely, this will give a nice flaky flatbread.
2. Then, add milk and combine until you have a soft dough. Add more water or flour as necessary to make a soft dough.
3. Cover and let rest for 30 minutes (up to 2 hours). You can even keep the dough in the fridge for up to 12 hours.
Mashed potato filling
1. Wash, peel, and dice the potatoes into equal size pieces about 1 ½ inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes. Cool completely.
2. In a bowl, combine all stuffing ingredients well – mashed potato, herbs, parmesan, salt, pepper. Taste and adjust seasoning.
3. Divide the potato mixture into 8 balls. Then gently knead the dough for just 30 seconds so it becomes smooth. Then, divide the dough into 8 portions too.
Pro tip – the potato ball should be slightly smaller or similar to the dough ball. Not too large and not too small either. Otherwise, the flatbread will feel empty.
4. Take a ball of dough and flatten it into a 4-inch disc (see video). Place the ball in the center of the disc, bring the side up over the ball and pinch the seams together
5. Flatten the ball slightly. Cover and let rest for 10 minutes.
Pro tip – resting is important so the gluten relaxes otherwise you will find the dough tends to shrink back. Also, it can tear easily and the filling can come out.
Roll and cook
- Roll each ball of dough into a 6 to 7-inch disc – and set them aside.Pro tip – Gently roll from the middle towards the outer edges. Prick any air pockets to prevent bursting.
- Heat a cast-iron skillet or frying pan on medium heat. Place on the first side – once you see bubbles (see video), flip over and brush with melted butter. After 30 seconds, flip again – brush with more melted butter.
- In general, each flatbread should cook for a minute on each side or about 2 to 3 minutes in total. Pro tip – keep the heat on medium to low heat. Too low will make a dry flatbread and too high will keep it uncooked inside.
- Once cooked, wrap in a clean kitchen cloth to keep them soft.
