Photography: Peter Cassidy
Once golden brown, this savoury flatbread becomes a blank canvas for numerous dinners. Just add your favourite toppings and enjoy.
- 3 medium baking potatoes, peeled and cut into small chunks (about 1 lb)
- 2 tbsp unsalted butter
- 1 tsp sea salt
- 2 cups barley flour
1 Preheat the oven to 475°F. Bring a large pot of salted water to a boil and cook the pota- toes until tender, 10 to 15 minutes. Reserve 3⁄4 cup of the cooking water and drain the potatoes, returning them to the pot to cool.
2 Add the butter, salt and some of the reserved cooking water to the potatoes; mash until smooth. Set aside to cool slightly.
3 Add the flour to the cooled potato mixture and mix to make a firm but pliable dough. Mix in a little more of the reserved cooking water if the dough is too stiff.
4 Working in batches, pull off plum-sized pieces of dough and, using your hands, roll into balls. Place on parchment paper-lined baking sheets and flatten into thin discs with your hands or a floured rolling pin. Prick all over with a fork. Bake until golden, about 15 minutes. Serve warm.
Makes 20 flatbreads
Excerpted from the Nordic Bakery Cookbook by Misa Mink. Recipes Copyright © 2018. Excerpted by permission of Ryland, Peters & Small. All rights reserved.
"Nordic Bakery Cookbook" by Misa Mink, $20, amazon.ca