Skillet Potato Bread is a type of bread that, as the name suggests, incorporates potatoes into the dough. It’s very soft and very easy to make, cooking in the skillet in just a few minutes. It’s one of those recipes that yields a soft and hearty result, but if you want to try something else, I also recommend Turkish bread and balloon bread. I often make leavened products, and a few days ago, I found this recipe in an old magazine and wanted to try it immediately! The flavor is delicate and slightly sweet, pairing perfectly with cured meats and cheeses, but it also goes well with main courses in general.
Other leavened preparations you can recreate at home:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Griddle, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 162.35 (Kcal)
- Carbohydrates 36.26 (g) of which sugars 1.05 (g)
- Proteins 5.15 (g)
- Fat 0.31 (g) of which saturated 0.01 (g)of which unsaturated 0.02 (g)
- Fibers 1.88 (g)
- Sodium 101.29 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz potatoes
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp instant yeast for savory dishes
- to taste salt
- to taste rosemary
How to Prepare Skillet Potato Bread
First, peel the potatoes, then cut them into pieces and boil them for 7 minutes in salted boiling water.
After the cooking time, drain them and mash them with a potato masher in a large bowl.
Season with salt and rosemary, mix well to flavor, then add the flour gradually along with the yeast for savory doughs.
Knead well with your hands until forming a soft, non-sticky dough; if necessary, add more flour.
At this point, divide the dough in half and flatten the two balls with your hands or a rolling pin to make two discs about 10 inches in diameter. Cut these as well, obtaining 4 wedges from each disc.
Cook in a non-stick skillet for 3-4 minutes per side.
Storage and Tips for Skillet Potato Bread
It can be stored in a food bag until the next day. If you want to add a touch of originality, you can add spices like dried rosemary, sage, thyme, or simply pepper. Alternatively, after cooking, you can season it with an emulsion of oil, garlic, and chopped parsley.
