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Ingredients
Small Potato Flatbread
Combine the flour, the yeast and the sugar in a large bowl. Season with salt and pepper and add the olive oil. Slowly pour in 100-120 ml of lukewarm water (approximately 1/4 - 1/2 cup), while continuously kneading. Knead until the dough is elastic and no longer sticky (about 5-10 minutes). Cover with a kitchen towel and leave to rise in a warm place until the volume has doubled.
Shape the dough into a long roll and cut into 20 pieces. Roll the pieces of dough into balls and then shape them into 1 cm thick patties (approximately 1/2 inch) on a floured surface. Lay them side by side on two baking sheets lined with parchment paper. Leave to rise for 15 minutes.
Meanwhile, rinse the potatoes thoroughly and cut into 5 mm thick slices (approximately 1/4 inch). Finely chop half the rosemary.
Brush the dough surface with a little salt water. Place a potato slice in the center. Shower with chopped rosemary and season with pepper.
Bake in a preheated oven at 220°C (approximately 425ºF) until golden brown (about 15 minutes).
Serve hot or cold.
(Percentage of daily recommendation)
| Calorie | 74 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |