Bara tato (Potato bread)

    40 min

    This flatbread was often made when there was an excess of potato. Fabulous today with a thick stew or even folded into a sandwich.

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    Serves: 3 

    • 450g potatoes, peeled and diced
    • 25g butter
    • 110g plain flour
    • 55g caster sugar
    • 55g raisins
    • salt and pepper, to taste
    • chopped fresh parsley, to taste
    • milk, as needed

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a saucepan of water to the boil and add the potatoes. Cook for 15 to 20 minutes until soft. Remove from the heat, drain and mash.
    2. Melt the butter into the potatoes and fold in the other ingredients. Add a little milk, if needed, to make a soft dough. Turn out onto a well floured board and roll out into large rounds.
    3. Bake on a hot bakestone, or heavy dry frying pan, until golden then flip and cook the other side. Remove from the heat and serve warm.

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