I recently posted pancakes that were substituted with chick pea and split pea flour. While no regular flour is available (I can't even get rye flower ⁉️🤔 ), I continue experimenting with this new flour and everything seems to turn out quite OK. So here it is a recipe for 🥔 POTATO FLATBREAD 🍞 . INGREDIENTS 2 tsp yeast 1/2 cup if warm water 3 large boiled poratoes mashed (you can use any left over mashed potatoes) 1 cup of flour or more as it may depend on potatoes Pinch of salt Pinch of caraway seeds Pinch of cumin seeds . METHOD Mix yeast with water and leave for 5-10 minutes. Add salt, seeds into flour and start slowly folding flour into water and yeast mixture and keep mixing to consistency that is comfortable to start kneading. Add potatoes and using hands start kneading entire mixture. If pastry sticks to your hands, add more flour. Keep kneading until mixture doesn't stick to your hands. Leave pastry to rise in well oiled bowl for 2 hours in sunny spot. Cover with clean tea towel. Heat owen, add well oiled baking sheet to the baking tray and using hands spread pastry to 1cm thickness sheet. Sprinkle with cumin and caraway seeds. Bake for 15 -20min. #potatoeflatbread #potatobread #chickpeaflour #splitpeaflour #homebaking #lovecooking #kitchenexperiments #balanceyourlife (at Bodywise Gym & Studios) https://www.instagram.com/p/B_XvFwln7CB/?igshid=g6lqqmrce6kc