Potato flatbread

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

240 g self-raising flour
1 cup Woolworths plain double-cream yoghurt
400 g Woolworths baby Mediterranean potatoes, thinly sliced
3 T olive oil
1 garlic clove, crushed
250 g mascarpone
40 g pecorino, finely grated
6 anchovy fillets, finely chopped
2 lemons, zested
1 T cream
sea salt and freshly ground black pepper, to taste
7 sage leaves, fried
1 green chilli, finely chopped
15 g Italian parsley , finely chopped

Cooking Instructions

1. Preheat the oven to 230°C. Combine the flour and yoghurt. Mix until a dough forms, then knead on a floured surface for 5–10 minutes, or until smooth. Place an empty baking tray in the oven to heat.
2. Place the potatoes on a greased baking tray, drizzle with the olive oil and scatter with the garlic. Bake for 5 minutes, or until golden brown.
3. Combine the mascarpone, pecorino, anchovy fillets, lemon zest, cream and seasoning.
4. Roll out the dough on a floured surface and transfer to the preheated baking tray. Quickly spread the mascarpone mixture over the dough and top with the baked potato slices. Bake for 10 minutes, or until the dough is golden. Serve with fried sage leaves, chilli and parsley.

Find more potato recipes here.