Potato Flatbreads

Cook the potatoes in a little water for about 25 minutes until tender.

Drain the potatoes, peel them, press them through a potato ricer while still hot and let cool.

Sift the flour over the potato mixture and add the baking powder, salt, pepper, egg yolk and 50 g softened butter.

Knead everything carefully into a completely smooth dough.

Let the dough rest for 15 minutes.

Divide the dough into 12 equal pieces and roll each out on a floured surface into palm-sized flatbreads.

Heat a little oil in a large frying pan.

Fry 4 flatbreads at a time, cooking each side for 2–4 minutes until golden.

Keep the finished flatbreads warm in the oven at 100 °C until all are cooked.

Serve the potato flatbreads warm.