Perfect for a savory snack or a last-minute aperitif!
Boil a potato and mash it.
Combine the mashed potato with flour, milk, fine salt, oil (1 tablespoon), and instant yeast.
Knead the dough and divide it into 4 parts.
Lightly flatten each part with a rolling pin and create the 4 typical holes of flatbreads (using fingers or the handle of a ladle).
Brush the surface of the flatbreads with oil and add coarse salt and rosemary.
Cook in a previously oiled and hot pan.
Pan
Rolling pin
Serve with cheeses, cold cuts, or vegetables.
Italy, Emilia Romagna
| Energy (kcal) | 403.19 |
| Carbohydrates (g) | 24.7 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 32.29 |
| of which Saturates (g) | 5.13 |
| Protein (g) | 4.46 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.13 |
