Potato cake from the tray

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put 330 ml of lukewarm water and baking mixture into a bowl. Knead with the dough hook of the hand mixer until the dough comes off the bowl rim. Cover the dough with foil (or a moistened tea towel) and leave to rise in a warm place for about 30 minutes

2. 2

   Grease 2 baking trays and dust with flour. Knead the dough again with floured hands and cut in half. Roll out halves one after the other on a floured work surface to thin oval flat cakes (approx. 35 x 26 cm) and place each half on a baking tray. Spread the dough thinly with water and let it rise in a warm place for 20-30 minutes. (if necessary, brush with water again in between)

3. 3

   Peel and wash the potatoes and put them in a bowl of cold water. Wash the thyme, shake dry and pluck the leaves, except for 4 twigs. Slice half of the potatoes into thin slices and cover them with a cake flake. Sprinkle potatoes with about 5 tablespoons of olive oil, sprinkle with half of the thyme leaves, thyme stalks and a little coarse sea salt. Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 15-20 minutes until crispy brown

4. 4

   In the meantime, slice the remaining potatoes and cover and sprinkle the 2nd cake like the first one. When the first potato cake is ready, bake the 2nd as well. Serve lukewarm

5. 5

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
28 g

FATS
7 g

PROTEINS
5 g