Potato-Rosemary Skillet Flatbreads
From EatingWell: January/February 2014
This satisfying skillet flatbread recipe is wonderfully soft thanks to the inclusion of mashed potato. The addition of Manchego, a Spanish sheep’s-milk cheese, gives the flatbreads a subtle, salty tang, though you could substitute freshly grated Parmesan or another dry grated cheese. For gluten-free skillet breads, use a gluten-free flour blend in place of the all-purpose flour.
- 1 large russet potato (about 12 ounces)
- 2 tablespoons butter
- 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup finely shredded Manchego or Parmesan cheese
- 2 tablespoons buttermilk or milk
- 2 tablespoons extra-virgin olive oil or canola oil, divided
- Preheat oven to 425°F.
- Prick potato all over with a fork and microwave on High for 5 minutes. Flip the potato and continue to microwave until a paring knife goes easily through the center, 3 to 5 minutes more. (Alternatively, bake directly on an oven rack at 425°F until tender when squeezed, 45 to 60 minutes.) Split the potato in half and let cool. Remove and discard the skin.
- Mash the potato with butter in a large bowl until smooth. Add flour, rosemary, baking powder and salt and stir until crumbly. Add egg, cheese and buttermilk (or milk) and stir until just combined.
- With floured hands, gather the dough into a ball and pat it out on a floured surface to a 9 1/2-inch round about 1/4 inch thick. Cut into 6 wedges with a floured butter knife.
- Heat a large cast-iron skillet or heavy-bottom skillet over medium heat. Add 1 tablespoon oil and swirl the pan to coat the bottom. When the oil is shimmering, use a wide spatula or pie server to transfer 3 wedges to the pan. Cook until golden and puffed, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and dough; reduce heat if the breads are browning too quickly. Serve warm.
Per serving: 198 calories; 10 g fat (4 g sat, 5 g mono); 44 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 1 g total sugars; 5 g protein; 1 g fiber; 207 mg sodium; 213 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 1/2 fat
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- 1 hour or less
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- Vegetarian, other
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- January/February 2014