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


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.

Add the butter, salt and some of the reserved cooking water to the potatoes; mash until smooth. Set aside to cool slightly.

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.

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


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