Some leftovers are easier to use up than others. Made too much pasta? Pasta salad! Good old bread? Breadcrumbs are calling.
But mash provides a bit of a problem. I find that old mashed potatoes don’t microwave well; they become rubbery and stiff. Bubble and squeak is delicious (and advised), but require the eater to be in quite a specific mood.
So, you can imagine how delighted I was when I stumbled across the mashed potato flatbread recipe of my dreams. It’s ridiculously easy to make and relies mostly on pantry staples, too ― all I use is flour, mash, and salt if needed.
How’s it made?
For the most basic, unleavened version, simply add a 1:1 ratio of plain flour to mash, season if needed, and knead on a floured surface (or knead in the bowl, then place on the surface). The finished dough should be soft, but not too sticky; add extra flour if it’s still clinging after kneading.
Then, once the mixture is smooth, you can turn it into a sausage shape, chop some sections out of it, and flatten their circular shape into a larger one with a rolling pin. I roll mine to about 3mm thick.
Dry-fry the (non-sticky) flatbreads in a preheated frying pan. I cook this for up to four minutes, then do one minute per side; they don’t need to be browned all over, but should be lightly crisp and still flexible.
Adding baking powder to the flour and chopping the mashed potato mix into 1 cm-high triangles will provide you with Irish potato farls. These also require a dry fry; they’ll take 3-5 minutes each side as they’re thicker, and are delicious with bacon or halloumi and tomato chutney.
Adding baking powder to the regular flatbread recipe will provide a slightly fluffier, lighter result, too.
What can I add into it?
The options are endless. You can stuff the flatbreads with cheese if you like (stuff the cheese into a dough ball and roll it to seal before rolling it thin). You can add chopped spring onions to the mix.
You can brush the bread with garlic butter for a quick garlic bread, or make a speedy pizza with tomato paste and cheese.
They’re perfect for dipping and sopping up soups and curries, too, and are great with beetroot, raita, or hummus.
And you can’t beat a beautifully oozing poached egg on something acidic, like lemon-y avocado or tomato, either.