Head Chef Simon Street at Putia Pure Food Kitchen shares his tips on how to cook potato flatbread Middle Eastern style, a gluten-free alternative to pizza bread.
Serve it with Middle Eastern spiced mushrooms the way we do at Putia or with bruschetta, pizza sauce, fetta cheese and dips.
What you need:
1/4 cup melted butter
600 gr potato starch
2 teaspoons baking powder
100 gr rice flour
3 teaspoons salt.
Here’s what you do next:
In a bowl, add the melted butter and an egg to the mashed potatoes
Mix until smooth
Turn the mixture out onto the bench and add in the rice flour, potato starch, baking powder and salt
Start mixing and turning it until it forms a dough
Knead the dough into a ball and then cut into 100 gr portions
Shape each portion into a ball; then press out onto a baking tray in round flat shapes
Brush on melted butter and sprinkle with black sesame crunch (black and white sesame seeds, thyme, chilli and pistachio) and a pinch more salt
Bake at 215 degrees for 15 minutes.
Now watch Simon on YouTube on the Putia Pure Food Kitchen channel.
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