Name: Truffled Jersey Royal flatbreads
Total time: 5400 s
Yield: 4
Ingredients: 200 gram Jersey royal potato; 175 gram self-raising flour; 1 teaspoon baking powder; 175 gram natural yogurt; 2 tablespoon parmesan; to taste rosemary; to taste truffle olive oil

Step 1

Slice the potatoes (200 g) paper thinly, using a mandoline or the slicing side of a box grater.

Step 2

Place the sliced potatoes in a bowl and cover with lukewarm water and 3 tsp salt. Soak for 1 hour.

Step 3

Preheat the oven to 240°C/220°C fan/gas mark 9.

Step 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.

Step 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.

Step 6

Arrange the potato slices on the cooked flatbreads, season with salt and pepper and bake for 10 minutes, until the potatoes are crispy.

Step 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.

Truffled Jersey Royal flatbreads

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