The potato flatbreads are soft and tasty, perfect for filling as you like: delicious if enjoyed hot with ham, cheese, and grilled vegetables. But if you want, cut into wedges, the potato flatbreads are also delightful as a substitute for bread. They are cooked in a pan and are excellent even with rice flour. I leave you the classic recipe I saw from dear “Aunt Delia” on Instagram, but if you want, you can try experimenting, remembering that changing the flour can change the proportions.
Not to be missed
- Difficulty: Easy
- Cost: Low-cost
- Preparation time: 20 Minutes
- Portions: 2 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz boiled potatoes
- 3.5 oz ricotta
- 1 egg yolk
- 2/3 cup flour
- to taste salt
Tools
- 1 Bowl
- 1 Potato Masher
- 1 Rolling Pin
- 1 Pan
Steps
If you don’t have pre-cooked potatoes, you can follow the instructions in the “boiled potatoes” article.
Mash the potatoes and salt them. Add the ricotta, egg yolk, and flour. Knead to obtain a smooth, homogeneous, and soft dough. Divide it into two parts and roll each out with a rolling pin on a lightly floured surface to a diameter of about 9 inches. Cook on a greased pan for 3-4 minutes on each side. Then fill as you like: here I used the leftover ricotta from the preparation of the flatbreads, grilled zucchini, and prosciutto. But you can fill them with anything you like.
Notes
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