Simple potato flatbread

By Sari Huhtala

This bread is a great way to use up leftover mashed potatoes, and it pairs wonderfully with a warming bowl of soup! It’s the perfect comfort food for a chilly fall day.

• 1 ½ cups mashed potato

• 1 cup water (reserved from boiled potatoes if possible, or just plain water)

• 1 ½ cups spelt flour

• 1 cup barley flour (or just use spelt flour instead of barley flour)

• 1 1/2 tsp salt

• 1 ½ tsp baking powder

Mix water, mashed potato and baking powder in large bowl. Add all dry ingredients to the potato/water mixture and mix well. Divide the dough into six balls. Add a touch more spelt or barley flour if dough is too sticky to handle. Cover a baking sheet with parchment paper. Roll each ball into a round, place on cookie sheet and flatten by hand or with rolling pin to about ½ inch thickness for baking. Pierce with fork. Preheat oven to 450 degrees F and bake for about 25 minutes or till lightly browned. Let cool and enjoy, or store in refrigerator for up to five days.