2 lb (900 g) potatoes, peeled
1 tsp salt
2 tbsp butter
2 cups (225 g) self raising (self rising) flour
1 tsp salt
2 tbsp butter
2 cups (225 g) self raising (self rising) flour
method
1. Preheat a griddle or strong frying pan till fairly hot.
2. Cut up the potatoes and cook until tender but not mushy, about 20 minutes.
3. Drain and dry off slightly. Pass potatoes through a ricer or sieve, then add the salt and butter. Cool until just warm.
4. Stir in 175 g (6 oz) of the flour, then enough of the remaining 50 g (2 oz) to make a stiff dough.
5. Divide into four portions, then each portion into 4 equal pieces.
6. On a lightly floured board roll out 1 piece of dough at a time to a paper-thin circle.
7. Bake each dough circle on the pre-heated griddle for 1 to 2 minutes on each side, until browned in spots.
8. The resulting bread will look dry but will be flexible, not crisp.
9. Fold in half, then in half again and stack on waxed paper as they are baked.
10. To serve, unfold and spread with butter.
2. Cut up the potatoes and cook until tender but not mushy, about 20 minutes.
3. Drain and dry off slightly. Pass potatoes through a ricer or sieve, then add the salt and butter. Cool until just warm.
4. Stir in 175 g (6 oz) of the flour, then enough of the remaining 50 g (2 oz) to make a stiff dough.
5. Divide into four portions, then each portion into 4 equal pieces.
6. On a lightly floured board roll out 1 piece of dough at a time to a paper-thin circle.
7. Bake each dough circle on the pre-heated griddle for 1 to 2 minutes on each side, until browned in spots.
8. The resulting bread will look dry but will be flexible, not crisp.
9. Fold in half, then in half again and stack on waxed paper as they are baked.
10. To serve, unfold and spread with butter.
serving amount
makes 16
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