Old-fashioned potato pie (on the stove)

Name: Old-fashioned potato pie (on the stove) - Zaharia E.
Ingredients: 500 g flour 200 ml warm water 3 teaspoons salt potatoes for filling

Sezon - Old-fashioned potato pie (on the stove) by Zaharia E. - Recipia

Potato flatbread is the kind of recipe I always return to when I want something simple and filling, without too much hassle. I grew up with it, ate it many times at my grandparents' house, and I still make it now, especially in the fall or when I have quality potatoes and the desire to quickly 'tidy up' the kitchen afterward. It doesn't require sophisticated ingredients, and you can vary the filling if you have something else in the fridge. Everything happens in about an hour; it takes longer to boil the potatoes than to actually assemble the flatbreads. Quick info Total time: about 1 hour Preparation time: 20-25 minutes (plus cooling time for the potatoes) Cooking time: 25-30 minutes Servings: 6-8 flatbreads (depending on how large you make them) Difficulty: easy Recipe type: hearty snack, quick family meal Ingredients 500 g flour 200 ml lukewarm water 3 teaspoons salt potatoes for filling (choose the amount based on how much filling you want, I usually use 5-6 medium potatoes) Preparation method 1. Wash the potatoes well and boil them in their skins in salted water. Just make sure to cover them well with water. 2. When they are cooked (you can check with a fork), drain them and let them cool. Don’t try to peel them while they are still hot, you might burn yourself unnecessarily. 3. For the dough, put the flour in a large bowl. Make a well in the middle, add the salt, then gradually pour in the lukewarm water and start kneading. You will get a fairly elastic dough, but not sticky. 4. Let the dough rest for 15 minutes, covered with a towel. 5. In the meantime, peel the potatoes and mash them with a fork or a potato masher. Don’t make a very fine puree; it’s good to have some small chunks left for texture. 6. Tear the dough into equal pieces, about the size of a large egg. Roll each piece into a not-too-thick sheet. 7. Place a generous spoonful of mashed potatoes in the center of each sheet, then fold the edges over the filling. Seal well. 8. Gently flatten each flatbread with a rolling pin, but don’t roll it too thin so the potatoes don’t leak out. 9. Heat the griddle or a thick pan over medium heat. Place the flatbreads to cook, without oil, 2-3 at a time, depending on how much space you have. Let them cook until they have a nice golden crust on both sides and are cooked through. 10. Remove them onto a cotton towel and cover them slightly to keep them soft. Why I make the recipe often I make it often because I don’t need complicated ingredients. Flour, water, and potatoes are almost always at hand. The flatbreads are filling, satisfy hunger well, and can easily be filled with other leftovers from the fridge if I run out of potatoes. They are good both warm and cold, at least on the same day. Tips and variations Tips Let the dough rest; it will be easier to work with and won’t tear. If you have a traditional griddle, use it. It turns out almost the same on a thick pan. The filling doesn’t have to be completely homogeneous; it’s tastier this way. Substitutions You can use sautéed cabbage or cheese instead of potatoes if you have them on hand. The cheese should be dry so it doesn’t leak while baking. Variations For a richer taste, mix in some sautéed onions or herbs with the potatoes. If you want a vegan version, don’t add cheese to the mixture. You can also make mini versions for a snack or quick bite. Serving ideas They are good warm, with a glass of sour milk or yogurt, but also great as is, straight from the griddle. They can be cut into smaller pieces for taking on the go. Frequently asked questions 1. What kind of potatoes should I use? Yellow-skinned potatoes are suitable because they don’t become watery when boiled and hold the filling well. 2. Can they be baked in the oven if I don’t have a griddle? They won’t have the same texture, but you can make them in the oven on baking paper at medium temperature, turning them halfway. 3. Can I freeze the raw or baked flatbreads? They can be frozen after baking, but the texture when thawed is not as pleasant. Fresh ones are much better. 4. How thick should the dough sheets be? Roll the sheets to about half a centimeter thick, not too thick or too thin. 5. Can they be made with whole wheat flour? Yes, but it will slightly change the texture and they will be denser. Nutritional values (estimate) One flatbread has about 200-250 kcal, depending on how big it is and how much filling you use. The carbohydrates come from the flour and potatoes. One serving (medium flatbread): Calories: 230 kcal Carbohydrates: ~45 g Proteins: ~5 g Fats:

Old-fashioned potato pie (on the stove)

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