Potato, Parsley and Cheddar Flatbread

Cooking Time 30 minutes

Serves Makes 6 flatbreads

INGREDIENTS


  • 1 cup mashed potato, cooled
  • 1 cup plain flour
  • 2 tbsp parsley leaves chopped
  • 60g cheddar shredded
  • ½ tsp salt

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


  1. Place flour, parsley, cheese and salt into a food processor and pulse until the cheese and parsley have broken down into the flour.
  2. Lay your mash potato on a floured bench.
  3. Add the flour mix and begin to fold the two together.
  4. Once the mash and flour have combined, give the dough a good knead adding flour as needed to keep the mix from becoming sticky.
  5. Roll your dough into a 20cm (ish) sausage and cut this into six even pieces.
  6. Roll these into a ball then roll each one out, dusting both the bench, rolling pin and the flatbread with flour as needed. Roll the dough to a 2mm thin, 20cm diameter circle.
  7. Heat a fry pan over medium heat and add your flatbread to a dry pan to toast.
  8. After a couple of minutes flip the flatbread and allow to cook for a further minute or so until the bread puffs slightly and has some toasty spots.
  9. Remove from pan and keep warm in a container with a lid, or eat warm from the pan

TIP: Great with curry or use to make a quesadilla