Cooking Instructions
1.
Slice the
potatoes (200 g)
paper thinly, using a mandoline or the slicing side of a box grater.
2.
Place the sliced potatoes in a bowl and cover with lukewarm water and 3 tsp salt. Soak for 1 hour.
3.
Preheat the oven to 240°C/220°C fan/gas mark 9.
4.
To make the flatbreads, mix together the
self-raising flour (175 g)
,
baking powder (4 g)
and
natural yogurt (175 g)
in a bowl until a dough forms. Dust your work surface with some extra flour and knead for a couple of minutes. Cut the dough into four equal pieces and roll them out to create flatbreads.
5.
Place a griddle pan over a high heat. Once hot, cook each flatbread for 1 minute on each side until golden. Set the flatbreads aside.
6.
Arrange the potato slices on the cooked flatbreads, season with salt and pepper and bake for 10 minutes, until the potatoes are crispy.
7.
Remove from the oven and add a scattering of
parmesan (10 g)
, some
rosemary leaves (to taste)
and a drizzle of
truffle olive oil (to taste)
to each flatbread, then place back into the oven. When the cheese has melted, they’re ready to serve.