👨‍🍳 作り方

1. 1

   Preheat oven to 225°C (450°F). Line a baking tray with parchment paper.

   💡 プロのコツ: Ensure the oven is fully preheated for even baking.
2. 2

   In a large mixing bowl, combine the mashed potatoes and milk. Stir until smooth and creamy.

   💡 プロのコツ: Break up any lumps in the mashed potatoes for a smoother dough.
3. 3

   Whisk in the egg and salt until fully incorporated.

4. 4

   In a separate bowl, sift together the barley flour (or alternative) and baking powder.

5. 5

   Gradually add the dry ingredients to the potato mixture, stirring until a soft, cohesive dough forms. Do not overmix.

   💡 プロのコツ: Overmixing can make the flatbread tough.
6. 6

   Lightly flour your work surface. Divide the dough into 8 equal portions. Roll each portion into a ball and gently flatten into a round disc, about 1cm thick and 12-14cm wide.

   💡 プロのコツ: Work gently to maintain the dough's tender texture.
7. 7

   Transfer the discs to the prepared baking tray. Prick each flatbread several times with a fork.

   💡 プロのコツ: Pricking helps release steam and ensures even baking.
8. 8

   Bake for 20-25 minutes, or until the flatbreads are golden at the edges and lightly browned underneath. Rotate the tray halfway through for consistent coloring.

9. 9

   Serve warm, ideally with butter.