Potato Flat Bread

September 28, 2001

Here's a good recipe for our files! It was posted on the GFCFrecipes list

by Renee Burghardt. To veganize this recipe use olive oil instead of the

butter listed. LaDonna

Potato Flat Bread

When I was a little girl in Hungary, in the days of World War II,

food was often hard to come by. But if one had a couple of potatoes,

and a bit of flour, one could enjoy delicious, potato flat bread.

(Minus the butter, of course!) You can use them like pita bread, for

a different taste treat.

What You'll Need:

----------------

3 medium sized, all purpose potatoes

1 cup flour (substitute gfcf flour if necessary)

1 teaspoon salt

Some melted butter to brush on the finished cakes. (optional)

-- olive oil or vegan margarine as an alternative

Peel, cut up and boil the potatoes, like you would for mashed

potatoes. When tender, but not yet mushy, drain them well. Transfer

to a bowl. Now, begin crushing the potatoes, while at the same time

adding the flour and the salt. Work them together well.

When potato-flour mixture is mixed together, transfer dough unto your

cutting board, or counter. Shape the dough into a long piece,

resembling french bread. With a knife, slice the dough into one inch

sections. Roll the slices of dough into round circles.

Meanwhile, heat a large, heavy, dry frying pan on top of the burner

of your stove. Notice, I said DRY. No oil or fat is used in making

the flat bread. When your pan is searing hot, put in a flat bread

circle. Cook until dough blisters and begins to brown. Turn. Finish

cooking the other side. When all of them are done, brush with the

melted butter. (Or not) Serve warm.

Now, the fun part. You can put your favorite filling in the middle of

the flat bread, fold over, and eat like pita bread.

Grilled veggies, or chopped, fresh veggies make good fillings. And

you don't even have to be poor to enjoy potato flat bread's simple

goodness. by Renie Burghardt

~ Pray for Peace ~

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