At a glance
You'll make these traditional potato flatbreads by mixing boiled potatoes with flour into a slightly sticky dough, then rolling and frying them on a hot pan until they develop brown spots. The key is keeping the dough a little sticky and working quickly—don't overwork it or add too much extra flour, or your flatbreads will turn tough instead of tender.
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Making the dough base
Boil the potatoes in their skins in salted water. Drain and let cool. Peel them, then press through a potato ricer. I ran mine through a meat grinder instead. Add the flour and 2 teaspoons of salt.
For this step
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A slightly sticky dough
Mix everything together by hand. Try to work quickly and don't overwork the dough. Work on a surface dusted with flour. It might be tempting to add more flour so it doesn't stick, but that will make the finished flatbreads quite tough. So it's fine if the dough stays a little sticky.
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Rolling out the flatbreads
Cut off pieces from the mound of dough. Coat them in the flour scattered on your work surface. Flatten each piece into a round shape with your hands, then roll it out with a rolling pin, dusting generously with flour as you go. The flatbread should be as thin as possible without tearing.
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