Potato flatbread + pizza base

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To make ‘The Ultimate Souva’, each element needs to be exceptional. Especially the flatbread.  I am never overly chuffed by the bought alternative so I thought I would make my own. In this recipe I use leftover mashed potato, which was inspired by Stephanie Alexander’s ‘the cook’s companion’ – she is one of my favourite cooking legend’s and this cookbook in particular gets a real workout in my kitchen. (hint: mothers day is coming up guys and gals…)

Try this recipe as a pizza base, a flatbread or even a Calzone!

NB: I find yeast fascinating. It eats up sugars and can turn flour & water into bread – tell me that’s not impressive. Bread making is an art form and waiting patiently for dough to rise puts a bit of time between you and your meal, making it all the more special and even tastier when made at home. Dericious.

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You’ll need: 

150g potatoes, or 150g left over mash

500g strong white flour, unbleached (I’ve used whole wheat)

1 tsp sea salt

2 tsp dried yeast, bakers quality

1 cup warm water

extra-virgin olive oil

Salt and rosemary, crushed in a mortar & pestle

Makes 8 flatbreads or 4 pizza’s

1. Boil potatoes, then sieve or mash until smooth.

2. Crumble the mash potato into your flour, salt & rosemary with your fingers.

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3. Dissolve yeast in a little bit of warm water, make sure its fully dissolved, then mix in the remaining water and 1 tbs of oil.

4. Make a well in your flour mixture, pour in the yeast mixture and from the inside-out work together until the dough has bound enough to be transferred to a bowl of an electric mixer.

5. Attach a dough hook to your mixer and beat until smooth & elastic, should be around 5 min. 15min if you were doing this by hand.

6. Put dough into a lightly oiled bowl and cover with a tea towel, place in a warm place to double in size, around 1.5hrs.

7. Gently knock back the dough, tip it onto a bench top and divide into 4 or 8 pieces, roll each piece into a ball with your hands. Then place on a lightly oiled tray, cover with a tea towel to prove in a warm place for 10min. (use straight away or cover each ball tightly with cling film and refrigerate – last up to 2days in the fridge)

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8. Lightly knock back each ball and stretch to size with your hands (my favourite bit!) on a lightly floured surface, or roll out to size if  you prefer.

For Flatbread: brush with some more oil, sprinkle a pinch of seal salt and place directly onto a hot grill. When I say hot, I mean preheat that thing until its smoking. Grill for about 2min each side, cooking time depends on how think you’ve rolled it. You can see its cooked enough on one-side when it puffs up and smells like freshly baked bread. Bloody delicious!

For Pizza Base: Pre-heat an oven and a baking tray/baking stone to 220’C. Bake for 3min, then add your toppings and bake until base is golden brown and all your cheese is bubbling…cue drool***

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Serve as a Lamb Souva w/ beet leaf salad and tzatziki 

What is your favourite thing to do with leftover mash? Do you have an epic baking tip!? We’d love to hear from you!! You can connect with us via FacebookInstagram and Twitter. Make sure to #farmtoface or link us in so we don’t miss out. G xox

 

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