Easy and quick to prepare, skillet potato flatbreads are a super delicious alternative to bread. They are amazing flavored with rosemary to accompany cold cuts and cheeses, but you can also keep them plain and pair them with jam or hazelnut cream. The truth, however, is that they are delicious just as they are, natural, and it’s hard to stop eating them. Let’s get to work and prepare skillet potato flatbreads together.
If you like homemade bread, here are some recipes to try!
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing skillet potato flatbreads
- 1 potato (about 80 g (2.8 oz))
- 2 3/4 cups all-purpose flour
- 1/2 cup milk
- 5 g fresh yeast
- 1/2 teaspoon sugar
- 8 g salt
- 2 tablespoons extra virgin olive oil
Tools for preparing skillet potato flatbreads
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- 1 Skillet
Steps for preparing skillet potato flatbreads
Wash and peel a potato. Cut it into chunks and boil or steam it, then mash it with a fork into a puree.
Add the sifted flour, sugar, and the milk in which you have dissolved the fresh yeast, and mix with a fork. Add oil and salt, then work with your hands until you have a smooth and homogeneous dough. If the dough is too soft, add some flour, and if too dry, add a bit of milk. Allow it to rise until doubled in volume, covering the dough with a cloth.
Once the dough has doubled in volume, deflate it and divide it into 6 portions. Stretch the portions with your hands to form 6 discs. In a skillet, add a little extra virgin olive oil. Cook the flatbreads for a few minutes on each side over low heat. The flatbreads are ready to be served.
Storage
The flatbreads can be stored in bread bags for a couple of days.
