Potato and onion flatbread

Ingre­di­ents:

• 2 stea­m­ed potatoes
• 2 tbsp pota­to starch
• half a sweet onion
• some sprigs of fresh thyme
• 1/2 tsp dried rose­ma­ry
• some­thing sea-salt and pep­per

Pre­pa­ra­ti­on:

Pre­heat the oven to 210 °C.

Mash the pota­toes in a bowl with a pota­to mas­her and mix with the pota­to starch until you get a dough that is not too sti­cky. Add a litt­le more starch if necessary. 

Place the dough on a bak­ing tray lined with parch­ment paper and form it into a thin flat­bread. This is best done with a Tor­til­la press.

Cut the half oni­on into thin rings and spread even­ly over the flat­bread. Press down a litt­le. Then sprink­le with herbs, salt and pep­per. Alter­na­tively, you can knead the salt and rose­ma­ry into the dough.

If you like it a litt­le more hear­ty, spread a few blobs of this sau­ce on the oni­ons. Cas­hew sauce.

Bake in the oven for 25 minu­tes. Allow to cool for a few minu­tes befo­re serving.

Bon appe­tit!

Source: ale

Pho­tos: Maar­ja Urb