White potato stottie cakes

Ingredients

500g/1lb 1½oz strong white flour
1½ tsp fine sea salt
300g/10½oz water, at room temperature
300g/10½oz cooked potato, mashed
2 tsp fresh yeast, crumbled
olive oil, for greasing
flour, for dusting

Method

1. Place the flour and salt into a bowl and mix together well.
2. In a separate bowl, mix the water, mashed potato and yeast.
3. Add the potato mixture to the flour and mix well with your hands until you have a soft, sticky dough.
4. Grease a flat clean work surface and knead the dough for ten seconds to finish with the dough in a smooth ball. Clean and dry the bowl and replace the dough ball into the bowl to rest for ten minutes.
5. Remove the dough and knead again on a greased, flat surface, shaping again into a ball. Replace into the bowl, cover and leave for one hour in a warm (not hot) place.
6. Divide the dough into four equal portions. Roll each piece into a ball then flatten to form discs. Lay each disc on a floured baking sheet, cover with a cloth and leave to rise for 45 minutes, or until almost doubled in height.
7. Preheat the oven to 210C/410F/Gas 6½.
8. Sift flour over the top of the four dough discs and place a clean baking sheet directly on top of the discs, so that they are sandwiched between two sheets of metal.
9. Place into the oven and bake for 30 minutes, or until cook through.
10. Remove from the oven and carefully remove the upper sheet. Transfer the stotties onto a wire rack to cool and then wrap well to prevent them drying out in storage.

Recipe copyright Mitchell Beazley