📝 Instructions
= Recipe
1. Combine hot 1.75 cups riced boiling potatoes (about 269g, peeled and cooked), 4 tsp bread flour, 2 tbsp butter (softened), 2 tbsp milk or heavy cream, 0.75 tsp table salt (scant), and 1 tsp granulated sugar. Mix gently until well combined. Refrigerate several hours or overnight to ease rolling.
2. When ready to cook, stir in the remaining 0.333 cup bread flour thoroughly.
3. Preheat a griddle or skillet to 375°F (medium heat). Divide dough into 12 equal pieces (30g each). Roll each piece into a ball, pat into a 4-inch circle, then gently roll out to a 6-inch round, about 1/16 inch thick.
4. Place on the hot griddle and cook until the bottom is brown-speckled, 1 minute. Flip and cook the other side until flecked with brown, 1 minute more. Transfer to a parchment-lined sheet and fan out to cool.
5. Serve warm or at room temperature, spread with butter and rolled or folded. Add sugar or cinnamon sugar for sweetness. Store flat and wrapped in plastic for several days, or freeze for longer storage.
