We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Potato and parsley flatbreads
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Andrew Montgomery
Potato and parsley flatbreads
Recipe by Gill Meller
Adding potato to bread makes it really moist. These are so easy to make, and cook brilliantly over an open fire. You can mash the potatoes the day before and store them in the fridge
Serves: 8
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
256Kcal
Fat
6gr
Saturates
1gr
Carbs
43gr
Sugars
1gr
Fibre
3gr
Protein
6gr
Salt
0.6gr
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Ingredients
- 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
To serve
- 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.