The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kartoffelfladenbrot (Potato Flat Bread)

bäckerdave's picture

Kartoffelfladenbrot (Potato Flat Bread)

I have been following Lutz Geißler's blog for a little while now after learning about him through his first book, Brot Back Buch Nr. 1 (excellent bread book if you can understand German). He recently posted a new recipe for Kartoffelfladenbrot or Potato Flat Bread. It's quite an easy bread to make if you're experienced with other flatbreads.

Potato Flat Bread

Here is the link to the article but I have translated and included baker percentages of the recipe below:


AP Flour      100%   600g
Potatoes        25%   150g
Water             60%    360g
Yeast (fresh) 0,6%    3,5g
Salt                  2%      12g
Total          187,6%  1125g

DDT 26°C (78°F)

Peel potatoes and cook until tender.  Let cool and mash.

Mix all ingredients on first speed for 5 minutes. Then knead for 8 minutes on second speed to a smooth, medium strength dough.

Bulk ferment 20-24 hours in refrigerator or around 2 hours room temperature.

Halve the dough and pre-shape.
Cover and let rise for 30-60mins.

On a floured surface and a few drops of olive oil on top of dough, press the dough pieces flat with finger tips. Make sure entire dough is pressed flat but hilly from air pockets.

Cover and let rest for 30 minutes. Press dough again as before with finger tips.

Cover and let rest.

Lightly salt (if desired; I found it a bit too salty so will omit next time) and top with herbs if desired.

Place into preheated oven at 280°C (530°F) with steam. Bake 12-15 minutes.

Note: I also put two tablespoons of freshly chopped chives into the dough (1Tbsp per loaf) into the dough and added really great flavor. Of course, you can play around with your own herbs to see what works best for your taste.


dabrownman's picture

a flat bread with it.  It sure looks light and tasty.  Well done and happy baking

bäckerdave's picture

Thank you!  It was quite good despite that I underbaked this one (although, it was my first one and I didn't want to cut up the better, second one just for a picture.)  But both were lighter than you'd expect from a bread with potatoes in it; at least so I found.  A great bread to go with a nice soup or use for things like gyros and so on.  

isand66's picture

This looks great.  Love the addition of the chives.

bäckerdave's picture

Thank you!  Yeah, they were a really great addition to the overall flavor of the bread without being too strong.  I figured they'd go perfectly with the potatoes. ;-)  But I think another good addition to this one would be caraway seeds; I'll have to try with them sometime.