Materials
1 kg flour
4 medium-sized potatoes – boiled
1 cube yeast
2 tbsp. salt
450 ml hot water
DIRECTIONS
Let the yeast rise in a glass of lukewarm water, add the grated boiled potatoes, flour, salt and rest of the water, and knead.
Leave to ferment for around 1 hour in a warm location.
Divide the fermented dough into fist-sized balls, knead again, space them out on a baking tray and allow them to rest for another 30 minutes.
Bake in a preheated oven at 180oC/350oF for 45 minutes.
