How nice it is to buy fluffy and soft bread in the store! However, preparing such bread at home is by no means easy: the dough did not rise and turned out tough, or even not baked at all. However, we will try to bake a beautiful and fragrant flatbread, and also add potatoes to it. Then our dough will acquire a unique aroma and will be very airy, light and satisfying. Potato cakes are an excellent addition to first and second courses; You can use them to make delicious hot sandwiches.

Recipe information

Cuisine: Scandinavian.

Cooking method: boiling potatoes, baking in the oven.

Total cooking time: 4 hours 30 minutes

Number of servings: 3 .

Ingredients:

• potatoes – 2 pcs.
• milk – 150 ml
• refined sunflower oil – 2 tbsp.
• wheat flour – 400 g
• dry yeast – 2 tsp.
• sugar – 1 tsp.
• salt – 2 tsp.
• ground black pepper - a pinch.

Cooking method

1. 
   Peel two medium potatoes and wash under running water. Place a pan of water on the fire, add a little salt and cook the potato tubers until fully cooked. Since we need mashed potatoes to prepare the potato dough, we mash the boiled potatoes using a mortar.
2. The next step will be preparing the dough itself. Add yeast and sugar to warm milk. Leave this mixture for 5 minutes for the yeast to react.
3. 
   Sift the flour using a sieve. Add the sifted flour to the yeast liquid.
   Add cooled potatoes, eggs, and sunflower oil to the total mass. You can pepper the mixture and add salt.
4. 
   Now we need to knead the dough. This should be done for at least fifteen minutes so that it is saturated with oxygen and our cakes are soft and airy. It is very important to strictly follow the amount of flour indicated in the recipe. Do not hide the fact that the dough will be sticky and may be difficult to knead. In this case, it is better to lubricate your hands with sunflower oil. Roll the dough into a ball and leave it under cling film for two hours.
5. 
   During this time, the yeast will take effect, and the dough will become even larger and fluffier.
6. 
   Divide the finished dough into three equal pieces. Using a rolling pin, roll the pieces into small cakes.
   Place the cakes on a baking sheet and again leave them to stand under a towel for 45 minutes. This point should never be skipped, otherwise the cakes will not rise and will remain flat.
7. 
   Before baking, the cakes should be greased with vegetable oil.
8. 
   After this, preheat the oven to 220 degrees and bake the cakes in it for 10 minutes. After this time, reduce the temperature to 180 degrees and bake the cakes for another 10 minutes.
9. 
   As you can see, potato cakes take quite a long time to prepare, but the result is worth it!
10. It is unlikely that such delicate cakes will ever get boring. However, if desired, you can diversify the flavor palette by adding other ingredients to the dough: pieces of ham, mushrooms, grated cheese, chopped dill, fried onions. Garlic sauce is also suitable for these potato cakes. Experiment and enjoy. Bon appetit.

I’ll tell you how to quickly prepare amazing potato cakes with herbs - they turn out very tender and home-made delicious. I'm sure you've tried many different potato dishes, but these flatbreads are simply a godsend. You can serve them with pickles, fish, salads or kefir - this is an excellent quick snack. To prepare them, you can sometimes use leftover boiled potatoes as a basis. There are two ways to cook them: in a frying pan or in the oven. This dish is a great way to show your imagination and experiment with additives and spices: as a result, every time you get something new and amazingly tasty - you'll lick your fingers. Let's start cooking together soon.

Ingredients:

• potatoes - 0.6 kilograms;
• premium wheat flour - 170 grams;
• wheat flour for cutting (working with dough) - 50 grams;
• two chicken eggs;
• salt - 0.5 teaspoon;
• dill greens - a small bunch;
• any vegetable oil - 50 milliliters;
• flax seeds, sesame seeds - to your taste, you don't have to add them.

Awesome potato cakes with herbs. Step by step recipe

1. First we need to peel all the potatoes. Pour cold water into the pan with the peeled potatoes and put it on the stove to cook. Cook over medium heat, with the lid closed, until fully cooked.
2. Drain all the water and use a potato masher to thoroughly mash the potatoes. The most important thing at this stage is to make sure there are no lumps. After all, the basis of our dough will be potatoes.
3. Also, if you have mashed potatoes or jacket potatoes left in the refrigerator, you can use those too.
4. Now that the potato mixture has cooled a little, add salt to taste.
5. Wash the dill under running water and remove excess water. Chop it finely enough and add it to the potatoes.
6. We will also need to add one chicken egg and one yolk from another egg. Place the whites in a bowl for a while. We'll need it a little later.
7. Mix everything thoroughly so that the dill and eggs are evenly distributed.
8. Now it is necessary to introduce sifted premium wheat flour in several stages. Add two spoons, then mix everything.
9. Then add a little vegetable oil. After the oil, add flour again and so, alternating, add all the flour and all the vegetable oil.
10. When the dough becomes inconvenient to mix in a bowl, transfer it to a work surface. Sprinkle it with a little flour and knead the dough. The dough is of excellent consistency and does not stick to your hands at all.
11. After this, roll out all the dough into one long sausage. We cut it into ten equal parts, each piece weighs approximately 90 grams.
12. After that, sprinkle the surface with flour and roll them into a round cake.
13. If you want to cook in the oven, then cover a baking sheet with parchment paper and lay out the potato cakes. Brush the top of each potato cake with the remaining egg white and sprinkle with flax or sesame seeds.
14. Preheat the oven to 220*C and bake for about 10 minutes (maximum 15, but watch for doneness).
15. And the second way to fry potato cakes is to fry them in a frying pan. The frying pan can be pre-greased with a little vegetable oil. Lay out the flatbread. Cover with a lid and fry on each side for 2 minutes. This way the flatbreads are a little crispier and more flavorful.
16. To serve them beautifully on the table, you can roll the cakes into a tube or wrap them in an envelope. Serve hot to the table: this way they are much tastier and more aromatic.

So we prepared a simple and quick dish for the whole family. You will be able to surprise with these flatbreads, original shape and taste, without any problems. I recommend not to put it off and be sure to prepare such a simple and flavorful dish as early as possible. The entire team of the “Very Tasty” site wishes you success in the kitchen and delicious culinary masterpieces. Enjoy your meal!

Or potato pancakes - these cute crispy things, like cheesecakes, only not made from cottage cheese, but from potatoes. And now I’ve discovered a new option – Finnish flatbreads made from potato dough.

The dough is prepared in the same way as for potato makers: mashed potatoes, flour, egg, spices. Only what is formed is not a sausage and then thick circles, but thin flat cakes, which can then be fried in a frying pan or baked in the oven.

Now I will show you both options.

Ingredients:

For 10 flatbreads:

• 5-6 medium potatoes;
• 1 medium egg;
• 100 g flour + the same amount for adding;
• 0.5 teaspoon salt;
• ¼ teaspoon ground black pepper;
• 0.5 tablespoon of vegetable oil;
• A bunch of greens: dill, green onion.

To submit:

• Garlic;
• Butter;
• Sour cream.

How to bake:

Peel and boil the potatoes in salted water. We drain the water and mash the potatoes into a puree - tender, without lumps. We wait until the puree cools to a warm state.

Beat in the egg, salt and pepper, mix.

Add flour and mix again until smooth. You can add a little vegetable oil to the dough for elasticity and to make it less sticky.

It seemed to me that it would be appropriate to add fresh, aromatic herbs to the potato dough: dill always goes well with potatoes, in pies, or just like that when you cook new potatoes with butter!

Knead the dough. Generously sprinkle the table with flour and, separating portions of the dough, roll out a thin flat cake, turning the workpiece all the time so that it remains sprinkled with flour and does not stick to the table and rolling pin. Roll out thinner, 2-3 mm. The thinner the flatbread, the faster it will cook and the crispier it will be. Those that are a little thicker are also tastier and softer. Using a plate or pan lid as a template, cut out the flatbreads. However, you can make them square to save space on the baking sheet; and even curly ones!

To prevent the cake from tearing when transferring it to a baking sheet or frying pan, we proceed as with thin cakes for a honey cake: we wrap the dough on a rolling pin and then unroll it.

Bake in the oven

Place the flatbreads on a baking sheet sprinkled with flour, prick them with a fork - then they will not swell and you will get a beautiful pattern - and bake at 200-210C for 10-15-20 minutes, depending on the thickness. When the flatbreads are browned on the bottom, you can carefully turn them over with a spatula so that the other side becomes crispy. Or be satisfied with a light golden blush.

Fry in a frying pan

This option is much faster; The flatbreads are fried without any fat at all and do not stick. Heat a clean, dry frying pan over medium-high heat, carefully lay out the thinly rolled flatbread and fry until golden brown on one side for a couple of minutes, and then, turning it over with a spatula, on the other.

Remove the finished flatbreads with a spatula onto a plate. You can wrap the filling in them, like in pita bread; and if you dry it longer, it will crunch like chips.

This is how thin the flatbreads can be made - they even glow :)

There is also a recipe on the website for kefir flatbreads with fillings - try them, the kids really like them.

I often spoil my family with fragrant, satisfying potato pancakes cooked in a frying pan. In appearance they resemble everyone’s favorite thin pancakes, and in taste they resemble potato pancakes or potato pancakes. This dish is quite easy to make and does not require any special skills. Make these beautiful potato pancakes and I hope they become one of your family's favorite meals.

Ingredients

To prepare potato cakes in a frying pan we will need:

wheat flour - 125 g + for the work surface.

potato tubers - 500 g;

salt - 1/2 tsp;

butter - 50 g.

Cooking steps

Rinse the potatoes thoroughly under running water with a brush or sponge, thoroughly removing excess dirt. Place the unpeeled potato tubers in a saucepan, add cold water and put on fire. After the water boils, reduce the heat to low, cover the pan and cook the potatoes for about 25-30 minutes until tender (ready tubers should be easily pierced with a knife or fork).

Peel the finished and still hot potatoes, mash with a fork (I grated them on a fine grater).

Place grated potatoes in a deep bowl, add flour and salt.

Knead a dough that is not too thick. When forming a “bun”, add a little flour if necessary. The consistency should be soft, tender and pleasant to work with.

Dust the work surface with flour. Divide the finished dough into 8-10 parts and roll into balls.

I recommend frying potato cakes in a preheated cast-iron frying pan without adding oil over high heat, about 30-40 seconds on each side, until brown spots appear. I used a cast iron frying pan with a diameter of 20 centimeters.

Grease each finished flatbread with butter.

Incredibly tasty potato cakes served with fresh herbs for soup or as a separate dish with sour cream.

Bon appetit!

Finnish potato cakes are prepared in the oven from the simplest ingredients, namely potatoes, flour, eggs and butter. For taste and aroma, I sprinkled them with sesame seeds. If desired, chopped herbs can be added to the potato dough. It will give the dish an unusual taste and make the flatbreads fragrant. Finnish potato cakes can be taken for a snack or for a picnic.

Print

Finnish potato pancakes recipe

Dish: Baking

Cooking time: 1 min.

Total time: 1 min.

Ingredients

• 6 pcs. potato
• 1 PC. chicken egg
• 100 g wheat flour
• salt
• spices
• vegetable oil olive
• sesame

Step-by-step recipe with photos

Potato dough for Finnish flatbreads

1. Peel the potatoes, cut into small pieces and boil until tender for 30 minutes. It should be salted during the cooking process.

2. After the time has passed, drain the entire broth and, using a potato masher, turn the potatoes into mashed potatoes. Do not use a blender for blending as the puree will be sticky and tasteless.

3. Cool until warm and add the egg, salt and spices to taste, mix the mass until a homogeneous consistency is obtained.

Spices can be either potato dishes or traditional ground black pepper.

4. Now add flour and knead the potato dough well again.

How to bake Finnish potato cakes in the oven

5. Grease a sheet of baking paper with olive oil using a silicone brush. Sprinkle a board with a little flour, place a spoonful of potato dough on it, roll it in flour and form a flat cake. Transfer the flatbread to baking paper and use a greased palm to shape it.

6. Pierce the top of the workpiece well with a fork, grease with olive oil and sprinkle with sesame seeds. Transfer the parchment to a baking sheet.

7. Bake Finnish potato cakes in the oven at 190 C until golden brown. Baking time averages 15 minutes, but depending on the oven, the temperature or time can be adjusted. Carefully remove the finished cakes from the baking sheet, prying them with a knife.

8. Serve Finnish potato cakes with sour cream or mayonnaise.