Bread OR Pancakes made with mashed Potato can be found in many countries. Japan’s Potato Mochi is probably one of them. This ‘Thin Potato Bread’ is inspired by Irish Potato Farls. It is made with Potato, Butter and Wheat Flour. I heard the Farls are one large round soft bread cut into four quadrants. Today I made 4 thin rounds. Butter adds a lovely flavour.
2 Servings (4 x 12cm Pieces)
1 large Potato *about 250g, it weighed 260g today
Salt for cooking Potato
30g Salted Butter
1/2 cup Self-Raising Flour *plus extra
Oil for cooking
- Peel Potato, cut into small pieces, and cook in salted water until soft.
- Drain the Potato, add Butter, and mash until smooth. Place into a mixing bowl, add Self-Raising Flour, and mix to form soft dough. *Note: If too soft, add extra Flour. Today I added extra 2 tablespoons.
- *Note: Chives, Spring Onion OR Herbs can be added to the dough.
- Divide the dough into 4 even portions, roll each portion into a thin round about 12cm in diameter. You can flatten using your hands. *Note: You can make 1 larger and thicker round and cut it into quadrants, like Irish Farls.
- Heat a frying pan over low heat, lightly Oil it, and cook the Potato Bread for 2-3 minutes OR until bottom side is nicely browned. Turn over and cook the other side as well. *Note: If you have a lid, cover the pan with the lid.