Potato flatbreads

Ingredients
(approx. 6 small flatbreads)

1 bag (70 g) Mummon Potato-rieska flakes 280 g
5 dl water
4 dl wheat flour or gluten-free flours
1 tsp salt

Preparation

Mix the dough together quickly. Pat the dough with floured hands into small flatbreads onto a baking sheet lined with parchment paper.

Bake immediately at 250 degrees for about 10 minutes or until the surface has a nice color.

Flatbreads should be baked quickly, because dough that contains wheat flour in particular becomes slack as it stands and in this case flour often has to be added to successfully shape the breads.

Flatbreads are best when freshly baked.