Potato and parsley flatbreads
- 200g floury potatoes, peeled and cut into chunks
- 400g strong white bread flour, plus extra for dusting
- 2 x 28g packs flat-leaf parsley, leaves finely chopped
- 2 tsp fast action dried yeast
- 1 tsp fine sea salt
- 2 garlic cloves
- 4 tbsp extra-virgin olive oil or rapeseed oil
- a pinch of sea salt flakes
Step by step
Bring the potatoes to the boil in salted water. Cook for 20-25 minutes or until tender. Drain, and steam dry for a few minutes before mashing. Combine the flour, potato, parsley, yeast, salt and 225ml warm water in a large bowl, until it forms a soft dough.
Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels smooth and elastic, sprinkling on a little more flour only if the dough feels very sticky. Cover and set it aside somewhere warm to double in size. This should take between 1 and 2 hours. You can make the dough up just before going to the beach. Combine the bashed garlic with the oil in a small bowl and allow to infuse.
When you’re ready to cook and eat the flatbreads, divide the dough into equal 8 pieces. Roll each piece into a ball. Flour the work surface (a board will work fine if you’re cooking on the beach) and rolling pin, then roll each one out into a 20cm round that’s 2-3mm thick, using plenty of flour as the dough may stick.
Set a large frying pan over the high heat of the fire (or on the hob), or set a grill directly over the hot coals, shake off any excess flour and lay a flatbread in the hot pan or on the bars of the grill. If the fire is nice and hot they will cook in just a few minutes.
Look at the underside; if you can see dark brown patches forming, flip it over with a spatula or tongs – probably after 3-4 minutes. Cook the other side for 45-60 seconds.
To serve, brush the warm breads with a little of the garlicky oil then sprinkle over the sea salt flakes.