To be eaten out of hand on their own, or wrapped around fish or a hot dog!
SERVES: 2 to 4
MAKES: 4 breads
- 1 large russet potato, peeled
- 1 tbsp (15g) butter, at room temperature
- 2 tsp (5mL) whole milk
- ¼ tsp (1g) salt
- ½ cup (60g) barley flour
1. Bring a medium pot of salted water to a boil. Add the potato and cook until tender, 25 to 30 minutes. Drain and mash while hot.
2. In a bowl, combine the potato, butter, milk, and salt, beating well with a wooden spoon to eliminate any lumps. Stir in the flour until well incorporated. The dough will be firm. Knead it briefly in the bowl till smooth, then cover and refrigerate for at least 2 hours and up to 2 days.
3. Preheat an ungreased griddle or large cast-iron pan over medium-high heat. Divide the dough into four pieces. Work with one piece at a time, keeping the others refrigerated. Transfer the dough to a floured surface. Generously flour a rolling pin and use gentle taps to roll the dough out as thinly as possible into a round that’s about 8 inches (roughly 20 centimeters) wide. Do not press down on the dough as you roll or it will come apart. It’s a good idea to loosen the dough frequently from the surface by running a spatula underneath it. Keep your work space and the rolling pin well floured as well.
4. Slide a broad spatula under the dough round and carefully slide it onto the preheated griddle. Cook, flipping once, until the round is flecked with brown, about 6 minutes on each side. Immediately wrap in a dish towel when down so it remains soft. Roll out and cook the remaining dough. Serve hot.