Potato Flat Breads with Taramosalata
Cook Time 1 hour plus proofing
Servings 4
Ingredients
500g bread flour
200g roasted, peeled potatoes (riced)
300g water - 25°C
15g salt
7g instant yeast
Taramasalata
100g smoked cod roe
150g stale white bread
1 small red onion
2 x garlic cloves, germ removed
150g olive oil
Juice of 2 lemons
Milk for soaking bread
2 cubes of ice
Method
Roast the potatoes in a 180°C fan-forced oven until they are fork tender. Let them cool and then cut in half and push them through a fine sieve, or peel them and put them through a potato ricer.
In a stand mixer, add 250g water, yeast and flour and mix on low speed for 5 minutes. Add remaining water salt, and mix on medium speed for 5-10 minutes. Then add the potato and mix for another 3-4 minutes.
Place in a sealed container or in a clean bowl with plastic wrap or a kitchen towel on top in a warm place to ferment and prove.
After it has doubled in size, knock back the dough and divide into equal pieces. Shape the pieces of dough into balls and let them rest for 10 minutes.
On a lightly floured surface. Take the rounds and flatten them with a rolling pin or your hand to approx one finger width. Let them rest for 5 minutes.
Heat a cast-iron pan over medium to high heat.
Add some ghee to the tops of the dough balls and cook the ghee-covered surface face down and brush the tops with more ghee.
Flip after 5-8 minutes and cook again for 3 minutes.
Transfer the cast iron pan to a preheated oven at 220°C for a further 5 minutes.
For the taramosalata, cut up bread and soak in milk for at least 30 minutes. Squeeze out the excess liquid from the bread and then place in a blender - the better quality blender the better the texture will be. Add the chopped onion, garlic, lemon juice, and smoked cod roe. Blend on high speed and add one ice cube, then the other.
Still on high speed, slowly stream in the olive oil. Doing this slowly allows it to emulsify and thicken. Once pale in colour, taste to check the lemon flavour is to your liking. Serve the Taramosalata on a plate or in bowl with a drizzle of extra virgin olive oil.
