Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
699
Calories
20g
Protein
2g
Fat
148g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Rye | 1 slice (32g) | 83 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb Cooked potatoes
- 1/2 lb Rye flour
- =
Directions
1
Peel and mash potatoes. When cool, knead rye flour into them. How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands. With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame. Pile up and cover with a damp cloth to keep soft. Serve warm or cold with butter and cheese and cold cuts. Makes 6 or more round flat breads.
Recipe sourced from
fandom