Ingredients
- 1¼ dl milk
- 25 g yeast
- 2 tbsp. sugar
- 1 tsp. salt
- 500 g Flensted Diced Potatoes (90053)
- 2 eggs
- Approx. 500 g wheat flour
- ½ dl olive oil
- Extra oil for frying
- Flake salt
- Tzatziki
- Flensted Tomato Salad
- A little chopped parsley
Preparation
Dissolve the yeast in lukewarm milk, then add sugar and salt.
Mash the potatoes with eggs, optionally using a food processor.
Stir the potato mixture into the yeast liquid along with olive oil, then gradually add the flour.
The dough should be light and elastic.
Let it rise in a warm place for 1 hour.
Divide the dough into 10 equal balls and roll them into oval shapes, 1-2 cm thick.
Cook the breads over medium heat in a pan with a little oil for about 6 minutes on each side.
Sprinkle the freshly baked breads with salt and keep them warm.
Serve with tzatziki and tomato salad sprinkled with chopped parsley, or include them in a buffet.
Tip: Alternatively, roll out the dough into a large flatbread, place it on a gastronorm tray, brush with oil, and bake at high heat for 8-10 minutes, then cut into smaller pieces.
