You can vary the bread by adding herbs or seasonings. This recipe includes steps for preparing the potatoes, but you can use leftover potatoes instead if you have some on hand.
Author: Mary Gillespie
4-5medium potatoespeeled and cut in quarters
3clovesof garlicpeeled and cut in slivers
2tablespoons/ 30 ml watersave from the water the potatoes are cooked in
1tablespoon/ 15 ml olive oil
1teaspoon/ 5 ml salt
3/4cup/ 187.5 ml whole wheat flour
3/4cup/ 187.5 ml all-purpose flour
1/2teaspoon/ 2.5 ml baking powder
Place the potatoes and garlic in a saucepan and cover with water. Bring the water to a boil, then reduce the heat to medium and simmer for 10 minutes or until the potatoes are very tender.
Drain the potatoes (reserve two tablespoons of water to mix with potatoes later). Return them to the pan and shake them briefly on low heat to dry them out.
Place potatoes in a large mixing bowl and mash until they are reasonably smooth. It's okay if there are a few small lumps. You should have about 2 cups / 500 ml of mashed potatoes.
Add water, oil and salt and stir until the potatoes are smooth. (If you are using leftover potatoes, add enough water so that they are smooth but not soupy.)
Add flour and baking soda and stir until a ball forms.
Knead lightly for 2 minutes, then let the dough sit for 30 minutes.
Cut the dough into 12 pieces. Sprinkle your rolling surface with flour and roll each ball out into a flat round. Repeat until with remaining dough, adding flour as needed to prevent sticking.
Be careful not to put too many rolled out rounds in one pile or they will stick together.
Heat a fry pan over medium heat, and cook the rounds one at a time. Heat on one side for 1 minute or until brown spots appear (you can lift the rounds with a spatula to check). Cook on the other side, then place cover cooked rounds with a clean dish towel while you cook the rest of the bread.
Serve as you would tortillas, naan or other flat bread. Store leftover bread in the fridge.