Potato and Brie flatbreads
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|230 g||white flour|
|1 ½ dl||water|
|300 g||waxy potatoes|
|1 tbsp||olive oil|
|90 g||dry-cured country bacon|
- Mix the flour, yeast and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough, cover and leave to rest for approx. 10 mins. Divide the dough into 8 portions. On a lightly floured surface, roll the dough into ovals approx. 2 mm thick, place on two baking trays lined with baking paper.
- Mix the potatoes, oil, salt and pepper in a bowl, spread on top of the flatbreads. Sprinkle with thyme.
- To bake
- Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240°C. Top the flatbreads with the Brie, return to the oven for approx. 5 mins. until cooked, then remove. Scatter the bacon on top of the hot flatbreads.
- 8 persons