Sliced Potato Flat Bread

Name: Sliced Potato Flat Bread
Total time: 1 h 55 min
Yield: 1
Ingredients: 1.333 cups all-purpose flour; 1.333 cups Rye flour; 0.333 cup Rye; 1 tsp salt; olive oil; 4 cups waxy potatoes (thinly sliced); 1 bunch Arugula

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 55 min.

Ready in

Healthy, because

Even smarter

This recipe will provide you with a lot of energy from the carbohydrates found in the potatoes and the flat bread.

If they are in season, substitute the potatoes for sweet potatoes for a fall variation.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

baking tray; approx. 30 x 40 cm

Ingredients: 1.333 cups all-purpose flour; 1.333 cups Rye flour; 0.333 cup Rye; 1 tsp salt; olive oil; 4 cups waxy potatoes (thinly sliced); 1 bunch Arugula

How healthy are the main ingredients?

potato Arugula Rye salt olive oil

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Preparation steps

Mix together the two types of flour and the gain. Add the salt, 3-4 tbsp oil and approx. 12 ounces lukewarm water and knead into a smooth, firm dough using a mixer with dough hooks. The dough should come away from the sides of the bowl. If necessary, adjust the amount of water. Cover and leave to rest for around 30 min.

Heat the oven to 350°F, and line a baking tray with grease-proof paper.

Roll out the dough onto a floured work surface to fit the prepared baking tray.

Place the dough on the tray, brush with oil and cover with the potato slices. Drizzle with oil and season with salt and ground black pepper. Bake fro around 40 min until golden and crispy.

Remove from the oven and serve sliced garnished with arugula.