Ingredients
For the flatbread
1 medium size potato, boiled and chilled
300 gr AP flour
100 gr water
50 gr extra virgin olive oil
5 gr baking powder
5 gr salt
For the toppings
Labaneh cheese (you can use cream cheese instead)
Pumpkin, baked
2 Italian style sausage
2 leek, sliced thinly
1 tbsp extra virgin olive oil
Chili oil
Tools
Potato ricer
Bowl
Plastic wrap
Pan
Knife
Cutting board
Directions
Step 1
Starting with the dough- in a bowl add a mashed potato with a potato ricer. Add the flour, water, olive oil, baking powder and salt.
1 medium size potato, boiled and chilled
300 gr AP flour
100 gr water
50 gr extra virgin olive oil
5 gr baking powder
5 gr salt
Step 2
Knead the dough in the bowl until you achieve a cohesive dough, the dough shouldn't be extra sticky, so add a bit of flour if needed.
Step 3
Keep kneading the dough on a working surface until smooth, about 10-12 min. Round into a tight ball, cover, and let it rest for 10 min.
Step 4
In the meantime, slice the leek as thin as you can.
Step 5
In a small medium pan, add 1 tbsp of olive oil and break the sausages in with your hands. After 2 minutes, add the sliced leeks. Cook for 5 min, stirring constantly until the leeks start to melt down. Set aside to cool to room temperature.
1 tbsp extra virgin olive oil
2 Italian style sausage
2 leek, sliced thinly
Step 6
Divide the dough into 10-12 pieces. Each piece round into a tight ball and let it rest, covered, for 5-10 minutes.
Step 7
Using a rolling pin- open the dough balls into a oval shape, 1/2 inch thickness.
Step 8
Preheat a pan over medium heat. Bake the potato flatbread 2 min on each side.
Step 9
Assemble the dish- spread 1-2 tbsp of labaneh cheese on each flatbread, add pieces of baked pumpkin, add sausage & leeks, and pour chili oil on top.
Labaneh cheese (you can use cream cheese instead)
Pumpkin, baked
1 Italian style sausage
1 leek, sliced thinly
Chili oil
Step 10
YASSS!
