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
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