I learned to make these in Sardinia with a friend’s aunt in the hills near the east coast. She nagged us the whole time to keep working and keep the dough moving as she mopped out her huge wood oven with aromatic herbs from the vacant lot out the back of her house.
- 300 g plain flour, plus extra for dusting
- 3 tsp salt
- 200 ml tepid water
- 7 g (1 sachet) dried yeast
- 100 g sourdough starter
- 200 g mashed potato
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. In a large bowl, mix the flour, salt, water, yeast and sourdough starter and knead to make a smooth dough. It will be sticky, so add a touch more flour as you go if need be. A mixer with a dough hook makes this bit so much easier. When it’s smooth, knead in the mashed potato and leave covered with a tea towel in a warm place to rise for 1 hour, or until doubled in size.
2. Preheat a wood-fired oven or a regular oven to 230˚C. Place a pizza stone or heavy-based baking tray in the oven to preheat as well.
3. Cut the dough into four even pieces and roll out thinly, dusting well with flour as you go. Place on the preheated pizza stone or baking tray and bake for 1-2 minutes until they start to puff. Turn over and bake for another minute or until just cooked through and starting to colour. Eat them like this, or split in half and dry out in a low oven (about 150˚C), until crisp. Once crisp and cool, they should store for well for a couple of weeks in an airtight container.
Photography by Kitti Gould