Potato, Parsley and Cheddar Flatbread

INSTRUCTIONS

Print

1. Place flour, parsley, cheese and salt into a food processor and pulse until the cheese and parsley have broken down into the flour.
2. Lay your mash potato on a floured bench.
3. Add the flour mix and begin to fold the two together.
4. Once the mash and flour have combined, give the dough a good knead adding flour as needed to keep the mix from becoming sticky.
5. Roll your dough into a 20cm (ish) sausage and cut this into six even pieces.
6. Roll these into a ball then roll each one out, dusting both the bench, rolling pin and the flatbread with flour as needed. Roll the dough to a 2mm thin, 20cm diameter circle.
7. Heat a fry pan over medium heat and add your flatbread to a dry pan to toast.
8. After a couple of minutes flip the flatbread and allow to cook for a further minute or so until the bread puffs slightly and has some toasty spots.
9. Remove from pan and keep warm in a container with a lid, or eat warm from the pan