Boxty – Irish Potato FlatBread
While I was searching for a flat bread beginning with word B, the flatbread that first popped up was always Afghani Bolani. I wanted to make something different and kept on searching more. Then I stumbled upon this Recipe for Boxty – Irish Potato FlatBread. I was like wow, how can I miss Ireland’s flat bread when I am in Ireland. Plus the recipe is so simple and easy to make that I immediately shortlisted this one.
This is said to be originated during the Irish famine and uses a combination of both cooked and uncooked potatoes. A bit different but it tastes delicious and is a delight for any potato lover. You need to use the floury type of potatoes for this preparation. Ireland has so many different varieties of potatoes, in the start I used to be confused as which one to use for a particular dish. Few recipes also ask for addition of buttermilk ( optional ) so that it is similar to a pancake batter but I have not added it. I followed the recipe from here. A bit of planning is necessary as the dough needs to rest for some time and half the potatoes need to be cooked. I wanted to serve it for breakfast but we ended up having it for brunch.
Earlier Recipes on
A-Z International FlatBreads
So here goes the recipe:
A simple and easy to make flatbread from both raw and cooked potatoes, and served with soups or as a brunch along with mushrooms and sauted kidney beans.
- 250 gms Floury Potatoes, peeled & diced or just peeled for cooking
- 250 gms Floury Potatoes (peeled - For using raw)
- 50 gms Butter, melted
- 1 tso Salt (or as per taste)
- 1/2 tsp freshly ground Black pepper (or as per taste)
- 1 Cup All purpose Flour / Plain Flour / Maida
- 1 tbsp chives/parsley chopped or dried (1/2 tbsp) (Optional, but would add taste to it. I did not had so skipped)
Cook the peeled and diced potatoes until soft. Alternatively one can pressure cook the potatoes.
Leave them in a colander to remove the excess water. Once cool, Mash them well.
Peel & grate the remaining raw potatoes and keep them in cold water for 5-10 minutes, so that we get the excess starch removed.
Add them into a muslin or a clean cotton cloth. Squeeze out the liquid and leave to stand for a few minutes.
Combine the cooked and raw potatoes in a large bowl with the butter, salt , pepper and herbs.
Add in enough flour to make a soft dough. Knead it for a few minutes on a floured surface until smooth. Cover & Leave for 15 minutes.
Divide the dough into equal size balls and roll out on a floured surface about 1/2 cm thick.
Shallow fry them with butter until golden brown on both sides.
Alternatively one can even bake them in a baking tray for 25-30 minutes.
Serve hot with butter or some sides.
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Day 2- International Flat Breads – Letter B
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