Olive oil and potato flatbread

This morning’s bread, Olive oil and potato flatbread with plenty of bounce:

Just had some, still hot, on its own for breakfast. Good crust yet still light from grated potato. Recipe, as usual, from Dan Lepard’s Short and Sweet. Can’t resist cutting into hot bread, should really leave it to cool first but it is so good hot:

Not quite as ‘flat’ as bread you get from local Turkish shops, this was deliberate as I didn’t stretch it, just poked it a bit and sprinkled with Malden salt before putting in the oven

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