Friday, March 27, 2020


Making flatbreads always takes me back to summer mornings spent with my paternal grandmother, watching her prepare breakfast so lovingly and effortlessly. Incredible how some recipes have an incredible ability to echo that first experience with it and the very first decision to learn how to make it by ourselves.
Flatbreads are a wonderful alternative to the common bread roll. Effortless to make, they do not require any yeast or long raising times. Just a few ingredients and a bit of your time, and you can create a delightful bread, perfect for serving with a bowl of homemade soup, or as a scrambled egg wrap, along with cottage cheese and a sprinkle of fresh scallions.

200 grams mashed potatoes
180 grams plain flour
5 grams salt
15 ml vegetable oil
½ teaspoon baking powder
30 ml vegetable oil, for the pan

Dice and cook the potatoes in plenty of water until they are tender, then drain all the water, and return the pot to the stove for just a mere minute, so all of the remaining water evaporates. Mash them with a potato masher until they are creamy. If you are using leftover mashed potatoes, reheat them in a pot over medium heat, or in the microwave. To the hot potatoes, add the salt, being careful with it if you are using seasoned leftover potatoes, and the oil, and mix well.
Sift in the flour and the baking powder, and stir with a wooden spoon until a soft dough comes together. Divide the dough into 16 equal parts, and let them rest for about 10 minutes. Heat up a heavy-duty pan over medium heat and gently brush it with a few drops of vegetable oil. Roll each of them into about a 2-3 millimetre thick disk, and cook them over medium heat, about a minute or two on one side, and then about 30 seconds on the other. They need to be cooked through and almost golden in colour. After every few flatbreads, brush the pan with a bit of oil, and continue cooking. Serve them immediately. Yields 16 flatbreads.