Wonderful, soft flat bread made with only two basic ingredients: boiled potatoes and buckwheat four. Nothing else! Well, except for some salt to taste… The idea for this recipe comes from the classic Norwegian flat bread Lefse. Traditional recipes consists of left over potatoes, wheat flour and salt.
These breads are so easy to make and the only thing to be aware of is to adapt the ratio of buckwheat flour to the consistency and wetness of the boiled potatoes. Using boiled, cooled, pealed and mashed potatoes work in a little flour at a time, roll it out and cook it in a pan on the stove top.
Buckwheat Potato Flat Bread – gluten-free, vegan, only 2 ingredients
Makes about 8 small flat breads
- 400 g boiled and cooled potatoes
- 1/2 teaspoon salt
- about 160 g (1,25 cups) buckwheat flour + extra
The potatoes can be boiled and cooled a day in advance.
Peel the potatoes and mash them as thoroughly as you can using a potato masher, potato ricer, a greater or a fork. You can also combine potato, buckwheat flour and salt in a food processor. Work in a little flour at a time. The dough should hold together and be a little sticky and not too dry. Let the dough sit for about 30 minutes.
Divide the dough into about 8 pieces and shape them into balls. Roll each piece out using extra buckwheat flour with a rolling pin, as thin as you can, without the dough breaking. You might have to practice on a couple of pieces and take your time until you get the hang of it if you’re not an experienced flat bread baker… Heat up a medium/large skillet/frying pan to high heat and cook one flat bread at a time. The cooking time for each bread is about 2 minutes on each side. One side is done then brown spots and some air bubbles have formed in the dough. While one is cooking, roll out the next one.
Eat preferably the same day! Delicious freshly baked with just some butter. Or why not make wraps with smoked salmon or grav lax…