Potato Flat Bread
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Originally Posted by Renie Burghardt:
When I was a little girl in Hungary, in the days of World War II, food was often hard to come by. But if one had a couple of potatoes, and a bit of flour, one could enjoy delicious, potato flat bread. (Minus the butter, of course!) You can use them like pita bread, for a different taste treat.
List of Ingredients
3 medium sized, all purpose potatoes
1 cup gfcf flour blend (may need slightly more to get desired consistency)
1 teaspoon salt
Some melted CF margarine to brush on the finished cakes. (optional)
Recipe
Peel, cut up and boil the potatoes, like you would for mashed potatoes.
When tender, but not yet mushy, drain them well.
Transfer to a bowl.
Now, begin crushing the potatoes, while at the same time adding the flour and the salt.
Work them together well.
When potato-flour mixture is mixed together, transfer dough unto your cutting board, or counter.
Shape the dough into a long piece, resembling french bread.
With a knife, slice the dough into one inch sections.
Roll the slices of dough into round circles.
Meanwhile, heat a large, heavy, dry frying pan on top of the burner of your stove.
Notice, I said DRY.
No oil or fat is used in making the flat bread.
When your pan is searing hot, put in a flat bread circle.
Cook until dough blisters and begins to brown.
Turn.
Finish cooking the other side.
When all of them are done, brush with the melted butter. (Or not)
Serve warm.
Now, the fun part. You can put your favorite filling in the middle of the flat bread, fold over, and eat like pita bread.
Grilled veggies, or chopped, fresh veggies make good fillings. And you don't even have to be poor to enjoy potato flat bread's simple goodness.
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