Breads
Sklindžiai
Ingredients
- 500g (1 lb) Mashed potato, cooled
- 200g (1 3/4 cups) Flour, plus extra for dusting
- 1 Egg
- 1 tsp (2g) Salt
- 2 tbsp (28g) Butter, melted, for brushing
Method
- Combine the mashed potato, flour, egg, and salt into a soft, workable dough, adding a little extra flour if too sticky.
- Divide into 8 pieces and roll each into a thin round on a floured surface.
- Heat a dry frying pan or griddle over medium heat.
- Cook each flatbread for 2-3 minutes per side until lightly speckled with brown spots.
- Brush with melted butter as they come off the pan and serve warm.
Introduction: Potato flatbreads like sklindžiai reflect Lithuania's long reliance on the potato as an everyday staple, offering a quick alternative to yeasted bread that could be made fresh in minutes on the stovetop.
Cultural Background: Potato flatbreads like sklindžiai reflect Lithuania's long reliance on the potato as an everyday staple, offering a quick alternative to yeasted bread that could be made fresh in minutes on the stovetop.
Tips: Use potato that's fully cooled and not too wet — leftover mashed potato from the day before works especially well here.
Variations: Add finely chopped chives or crumbled bacon into the dough for a savoury variation, or serve with sour cream and jam alongside.
Nutrition: Approx. 160 kcal, 4g protein, 5g fat, 26g carbohydrates per flatbread.
FAQs:
Q: Can I use instant mashed potato?
A: Fresh mashed potato works best for texture, but well-hydrated instant mash can be used in a pinch.
Q: What's the best way to reheat these?
A: A quick pass in a dry pan brings back the slightly crisp exterior better than a microwave.
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