Name: Potato Flatbread w/ Leeks & Sausage
Cook time: 3600 s
Total time: 3600 s
Yield: 10-12 flatbreads
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

BENGINGI

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Potato Flatbread w/ Leeks & Sausage

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1 h 0 min

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Let me tell you about this extraordinary flatbread creation – it's in a league of its own! Drawing inspiration from the iconic Italian favorite, gnocchi with leeks and sausage, my partner-in-crime in the kitchen, my Italian friend Aurora Cavallo, aka Cooker Girl, came to visit me in my studio in NYC to cook some delicious dishes. Our adventure began with a culinary rescue mission. I had a couple of leftover boiled potatoes and baked pumpkin from the night before and Aurora and I decided to bring them to life again. Together, we took these humble ingredients and transformed them into something truly extraordinary. Armed with a trusty potato ricer, we mashed the potatoes and integrated them into a dough, imbuing it with not just an incredible texture but a symphony of flavors! To expedite our culinary masterpiece, we enlisted the help of baking powder, which whisked us through the wait time. But hey, if you've got the luxury of time on your side, don't hesitate to opt for dry yeast or sourdough, letting that dough ferment to perfection (I'd absolutely go that route if we had more time). Now, let's talk cooking – no fancy gadgets or specialized equipment needed here. We took our dough straight to a sizzling hot pan, where it underwent a glorious transformation. But wait for the toppings Gingis. We crowned our freshly baked flatbread with homemade labaneh cheese, artfully arranged baked pumpkin pieces, delicate slices of leek, spicy Italian sausage, and a tantalizing drizzle of chili oil. What a bite, mamma mia!

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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

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.