Ingredients
Instructions
  • 1 Bring potatoes to the boil, cook until tender, drain, cool
  • 2 Peel potatoes, sprinkle with 7g of salt, vac pac, crush
  • 3 Sitr yoghurt and yeast, set aside for 5 minutes,
  • 4 Add potatoes to kitchen aid with paddle, mix on low, add yoghurt, add remaining salt and 255g flour
  • 5 Remove dough knead by hand, adding the rest of the flour until a dough ball forms
  • 6 Rest for 4 hours covered
  • 7 Fridge for 2 days
  • 8 Divide in to 8-10 balls, roll out and turn 10 times
  • 9 Each final disk should be 9cm in diameter, 1.25cm thick
  • 10 Grill 1 minute on each side
  • 11 Brush with butter
  • 12 Finish 5 minutes 205 degrees, brush with butter again both sides, turn over
  • 13 6-10 mins more or until knife can be inserted and come out clean
Yield Based Scaling
If you need to make a certain amount of an ingredient then enter the final amount you need in the last field and the rest will automatically update as you type.
  • To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.

    For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L
Custom Scaling
1 2 3 4
  • Potatoes - Maris Piper Yukon Gold g
  • Maldon Salt Flakes g
  • Yoghurt - Natural - Greek g
  • Bread Flour - T55 g
  • Dried Yeast - Doves Instant g
  • Butter - Unsalted g
Meta Data
  • Shelf Life Not set
  • Storage Not set
  • Added By Nick
  • Added On 6th Jan 2021
  • Updated On 24th Apr 2021
Image
Allergens
  • Element Cereals/Gluten, Dairy
Equipment
  • No specialist equipment