Potato Flat Bread

October 1, 2013 at 6:17 AM | Posted in Uncategorized | Leave a comment

Bunny Kitchen

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Inspired by my Gnocchi adventures of a few weeks ago, I got to thinking about potato dough and decided to try making an unleavened bread. I suppose they are really Irish potato farls disguised as round flat breads.

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The result was gorgeous, soft flat breads with wonderful crisp edges. I enjoyed them plain and as part of a hearty weekend brunch with grilled tomatoes, veggie sausages and hummus.

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I used the skin of the potato to boost fibre and to protect the nutrients from seeping out of the potato.

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Potatoes (especially new potatoes) are high in Vitamin C and B6 which are both water soluble vitamins. This means that during boiling peeled potatoes, the vitamins will leave the potato and dissolve in the cooking water and then be drained away. Boiling or steaming potatoes in their skin helps to keep as much of the vitamins within the potato as does…

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