Flatbread cu fulgi de cartofi

Exista paini care se fac repede, arata bine si dispar si mai repede, iar Flatbread cu fulgi de cartofi este exact una dintre ele! Lipii pufoase, moi si aurii, cu un secret simplu care le transforma complet: fulgii de cartofi CIO care adauga o textura fina si pufoasa. Coapte intr-o tigaie la foc mic pana devin aurii si parfumate, unse cu ulei de masline si acoperite cu un prosop cateva minute. Fulgii de cartofi CIO sunt secretul acestei retete. Se incorporeaza perfect in aluat, ii dau o textura catifelata. Servite calde cu un mic dejun pe cinste — oua, branza, avocado sau pur si simplu cu unt si miere — Flatbread cu fulgi de cartofi sunt lipiile de casa pe care le faci o data si dupa care nu mai cumperi lipii din comert!

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 6 lipii)

250 grame faina
40 grame fulgi de cartofi CIO
7 grame drojdie uscata
1 lingura zahar
1 lingurita sare
220 ml apa calduta
2 linguri ulei de masline

Intr-un bol punem apa calduta cu drojdia si zaharul si lasam la caldura timp de 10 minute pana cand drojdia se activeaza si amestecul devine spumos. Adaugam faina, fulgii de cartofi CIO, sarea si uleiul de masline si framantam pana obtinem un aluat neted si elastic.

Acoperim bolul cu un prosop curat si lasam la dospit intr-un loc cald timp de o ora. Aluatul isi va dubla volumul si va deveni moale si placut la atingere.

Rasturnam aluatul pe o suprafata usor infainata si il impartim in 6 bucati egale. Formam 6 sfere pe care le intindem apoi in discuri cu grosimea de aproximativ 1 cm.

Incalzim o tigaie la foc mic, fara ulei! Prajim fiecare lipie pana capata o culoare aurie frumoasa pe ambele parti. Ungem fiecare lipie calda cu ulei de masline si o acoperim cu un prosop pana cand sunt toate gata. Acest pas le mentine moi si parfumate!

Servim calde cu un mic dejun pe cinste!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Flatbread cu fulgi de cartofi, te invitam sa incerci si alte retete inspirate:

English version

Flatbread with Potato Flakes

There are breads that come together quickly, look good and disappear even faster — and Flatbread with potato flakes is exactly one of them! Fluffy, soft and golden flatbreads with a simple secret that transforms them completely: CIO potato flakes that add a fine and fluffy texture. Cooked in a pan over low heat until golden and fragrant, brushed with olive oil and covered with a towel for a few minutes. CIO potato flakes are the secret of this recipe. They incorporate perfectly into the dough and give it a velvety texture. Served warm with a proper breakfast — eggs, cheese, avocado or simply with butter and honey — Flatbread with potato flakes are the homemade flatbreads you make once and after which you never buy flatbreads from the shop again!

INGREDIENTS (for 6 flatbreads)

250 grams flour
40 grams CIO potato flakes
7 grams dried yeast
1 tablespoon sugar
1 teaspoon salt
220 ml warm water
2 tablespoons olive oil

In a bowl combine the warm water with the yeast and sugar and leave in a warm place for 10 minutes until the yeast activates and the mixture becomes foamy. Add the flour, CIO potato flakes, salt and olive oil and knead until you get a smooth and elastic dough.

Cover the bowl with a clean towel and leave to rise in a warm place for one hour. The dough will double in volume and become soft and fragrant.

Turn the dough out onto a lightly floured surface and divide into 6 equal pieces. Shape into 6 balls then roll each one out into a disc approximately 1 cm thick.

Heat a pan over low heat — no oil! Cook each flatbread until it develops a beautiful golden colour on both sides. Brush each warm flatbread with olive oil and cover with a towel until they are all ready. This step keeps them soft and fragrant!

Serve warm with a proper breakfast!

If you enjoyed this Flatbread with potato flakes recipe, we invite you to try other recipes for inspiration:
Panini pita, Ciabatta Breadsticks with Olives and Lemon or Parker Rolls.

ENJOY OUR RIDE!

Haide si pe Instagram!