Mixing potato with flour makes for a chewy and oh-so-comforting dough (think Italian gnocchi or Scottish tattie scones). In Ireland, that results in the potato farl, a thick, savoury pancake of sorts that manages to be light and airy, and pairs well with… well, just about anything. Poached eggs, smoked...
Method
Set a large pot of salted water on high heat and bring to a boil. In the meantime, peel and grate the potatoes. Rinse off any excess starch and blanch them in the boiling water until almost fully cooked (about 10 to 15 minutes). Drain and let cool.
Squeeze out as much water as possible using a muslin cloth or nut milk bag (a paper towel or clean cooking towel will work, too).
Fire up your oven, aiming for 400°C to 450°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.
Melt the butter, mix in the garlic, and set aside. Toss the kale leaves in the olive oil, season with salt, and reserve.
Transfer the cool, dry grated potatoes to a large bowl. Add the remaining flatbread ingredients and mix by hand until a rough dough forms.
Use a rolling pin to flatten out the dough until it's 1-centimetre thick. Use the fluted pastry cutter to cut 5 round flatbreads. Each flatbread can then be dusted lightly with semolina (or a pinch of extra flour), ready to be transferred to your peel to top.
Brush the flatbreads with melted garlic butter and top with grated cheddar to lightly coat. Crumble as much of the scamorza as you like over the top, then finish with a couple of baby kale leaves. You can top and cook as many at once as you feel confident with (though we recommend 2 to 3 at a time).
Launch the flatbreads into the oven and cook for 2 minutes, rotating every 45 seconds or so, until the dough is browned and the cheese is nicely melted.
Retrieve the flatbreads and finish with a drizzle of extra-virgin olive oil and a scattering of grated cheddar.
Serve warm and enjoy.
Are we missing something?
We'd love your feedback to help us improve this recipe.