The mix of oat flour* and potatoes is definitely worth tasting. This bread (a kind of flat bread/tortilla) remains soft and full of flavour. It is perfect with some smoked salmon and a sauce made of yogurt, lemon juice and fresh dill.
Instructions: Oat flour and potato bread
For this recipe I used oat flour made by CUOREdi. Like all their products this package was perfectly sealed. The flour to the touch is delicate yet more coarse than a regular wheat flour.
Rinse your potatoes, take the skin off and boil them in plenty of salted water. Drain and pass through the potato masher. Add flour, egg and a pinch of salt.
Work the dough until it becomes smooth, add more oat flour if necessary. The dough should be soft and slightly sticky.
Divide it into 6 equal parts and, helping yourself with more flour, flatten each part of the dough into a disk few millimeters high.
Put the disc on the previously heated non-stick pan and cook the viking bread for about 2 minutes on each side. You must experiment with the flame to understand the perfect temperature. The flame too high will burn the bread, whereas the too low flame will make it too dry at the end of cooking. Serve both hot and cold with the filling at your convenience.
Lot of love. B.
* This recipe was born thanks to the collaboration with CUOREdi – a company that produces organic, gluten-free products, stone ground flours and ready to use blends for high quality sweet and salty recipes.