POTATO FLATBREAD, a savory pie without leavening, crunchy, easy and quick to prepare. Made with few ingredients, a batter of water, oil, potatoes, flour and salt, without yeast, very tasty, aromatic and fragrant thanks to the use of rosemary. Great to serve hot or at room temperature as an appetizer, or for aperitif, cutting it into squares.

To achieve a perfect potato flatbread, it is important to add the flour little by little and mix with a hand whisk, quickly, to avoid lumps and obtain a smooth and homogeneous batter.

It is also very important to cut the potatoes thinly, and you can use a mandoline, which is useful both for obtaining thin slices and for obtaining slices of equal thickness.

You can also use a sharp knife: the important thing is to get slices all of the same thickness to obtain a perfect cooking.

A variation of the recipe is to replace the all-purpose flour with chickpea or spelt flour: it turns out great and is also perfect for those intolerant to gluten.

But now let’s go to the kitchen and I’ll show you how to prepare the POTATO FLATBREAD

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian

Ingredients

LET’S SEE TOGETHER WHAT WE NEED TO PREPARE

10.5 oz potatoes
2.5 cups all-purpose flour
0.85 cups water
3.5 tbsp extra virgin olive oil
to taste salt
1 pinch pepper
to taste rosemary

Tools

1 Mandoline
1 Hand whisk
1 Baking pan

Steps

Let’s start preparing the

Let’s see how to prepare the potato flatbread; pour the water into a bowl, add the extra virgin olive oil and salt.
Give a quick stir and add the flour, gradually.
Mix with the whisk and add the rest of the flour, always gradually, to avoid lumps
You should get a smooth and homogeneous batter, quite liquid
Peel the potatoes and cut them into very thin slices with the mandoline, very thinly, you can use a knife, the important thing is that the slices have the same thickness.
Add the slices of potatoes to the batter.
Gently mix to incorporate them well.
Pour the mixture onto the baking tray covered with parchment paper and level the surface well with a spatula.
Season the surface with sprigs of rosemary.
Bake the potato flatbread at 392°F in a preheated and ventilated oven for at least 35-40 minutes or until golden brown.
Remove the potato flatbread from the oven and brush it with extra virgin olive oil while still hot.
Enjoy your meal!!