Fried potato flatbreads from Hungary.
Step 1 of 8: Boil the potatoes, mash them, add salt and turn them into a purée.
Step 2 of 8: Warm the milk, dissolve the yeast in it with 1/2 teaspoon of sugar.
Step 3 of 8: Let it rest for 5 minutes.
Step 4 of 8: Add the purée to the flour.
Step 5 of 8: Finally, add the yeast and knead.
Step 6 of 8: Let it rise, covered, for 30 minutes.
Step 7 of 8: Form balls, flatten them, make two cuts, and let them rise for another 30 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk
Step 8 of 8: Fry in plenty of oil.
| Average values | Per serving400 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,825 kJ436 kcal | 457 kJ109 kcal |
| Fat | 0.92 g | 0.23 g |
| of which saturated fatty acids | 0.28 g | 0.07 g |
| Carbohydrates | 93.96 g | 23.52 g |
| of which sugars | 9.23 g | 2.31 g |
| Fibre | 4.67 g | 1.17 g |
| Protein | 16.58 g | 4.15 g |
| Salt | 0.84 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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