Flatbread III: Potato bread - Kartöfluflatbrauð
500 g potatoes, cooked, peeled and cooled
250 g rye flour (or more, if needed)
The amount of rye flour depends on how much moisture there is in the potatoes. Start with the given amount and add more if necessary. Mash the potatoes until smooth, or process in a food processor (take care not to over-process, or they may turn gummy). Knead the rye flour into the potatoes until you have a stiff, dense dough. Whole wheat flour may be mixed in with the rye flour. Roll out the dough into thin, round cakes. Dry-fry the cakes on a griddle or electric hotplate until browned with small burnt-looking spots.
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Most commonly used recipe