250 g Potatoes; unpeeled (8oz)
175 g Plain flour; plus extra for
; rolling (6oz)
A pinch of salt
Concentrated butter; ghee or
-vegetable
; oil for frying
Cook the potatoes in boiling water for about 15 minutes, until just tender.
Drain, leave to cool slightly, then peel and grate into a bowl.
Add the flour to the potato with the salt and mix to form a soft dough,
adding a little water if necessary.
Divide the dough into about 15 small pieces and dust with flour.
Roll out each piece thinly on a lightly floured surface, to about 15cm
(6inch) rounds.
Heat some concentrated butter, ghee or oil in a large frying pan and
shallow fry the potato bread pieces, in batches, for 1-2 minutes, until
tinged with brown, turning once.
Drain on kitchen paper before serving.
Yields
4 servings
