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MAKES 20 FLAT­BREADS 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 pota­toes un­til ten­der, 10 to 15 min­utes. Re­serve ¾ 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.

Find more de­li­cious Fin­nish recipes in the Nordic Bak­ery Cook­book (Ry­land, Peters & Small, $20).

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