Recipe - Potato Breads

250 g Potatoes; unpeeled (8oz)
175 g Plain flour; plus extra for
; rolling (6oz)
A pinch of salt
Concentrated butter; ghee or
vegetable
; oil for frying

Cook the potatoes in boiling water for about 15 minutes, until just tender.

Drain, leave to cool slightly, then peel and grate into a bowl.

Add the flour to the potato with the salt and mix to form a soft dough,
adding a little water if necessary.

Divide the dough into about 15 small pieces and dust with flour.

Roll out each piece thinly on a lightly floured surface, to about 15cm
(6inch) rounds.

Heat some concentrated butter, ghee or oil in a large frying pan and
shallow fry the potato bread pieces, in batches, for 12 minutes, until
tinged with brown, turning once.

Drain on kitchen paper before serving.

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