Potato & Foraged Flat Breads Recipe


  • 2 medium-sized potatoes, peeled and cut into pieces
  • 250g Plain Flour
  • 1 tbspn rapeseed oil
  • ½ tspn salt
  • ¼ tspn sugar
  • 1 ½ tspn baking powder
  • 8 Chive flower heads*
  • Extra oil for cooking

*You could add different foraged flowers - Adele recommends ornamental allium or Bulgarian allium which both have an onion taste. Alternatively, you could add some cumin or other spices depending on what you are serving it with.

Let’s Cook

  1. Boil the potatoes in salted water until soft drain them and mash thoroughly.
  2. Put the flour into a large bowl, add the oil, salt, baking powder, and sugar and mix with a wooden spoon. Add the cooled potatoes and enough water to make a soft dough (start with 1 tablespoon and bring together adding more water if needed)
  3. Pick off the flowers from each head and sprinkle into the dough, kneading it together.
  4. Divide the mixture into 8 equal pieces and form into balls, then pat down to flatten using your hands.
  5. Heat the cooking tray. Brush each potato bread with some oil and place onto the hot cooking tray, cook for 3-4 mins, before turning over brush with oil, and cook for another 3-4 minutes. (Depending on how hot your tray is you may have to move the bread around so that they don’t burn)

Serve as a brunch with eggs, as a tasty snack with honey or as the perfect accompaniment to curry.

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