3medium potatoes peeled and thinly sliced using a mandolinsetting 2
4-5small cloves of garlicpeeled
2tspolive oil plus a little more for drizzling
A big bowl of warm water
To make the flatbread crust, measure the dry ingredients into a bowl and whisk.
Pour in the warm water and olive oil and bind the flours to make a rough dough.
Lightly flour a dry surface and knead the dough for 5-7 minutes.
Place in a lightly oiled bowl, cover with clingfilm and leave to rest for an hour.
While the dough rises, prepare the potatoes. Peel, slice and soak them in salted warm water for 30 minutes.
After half an hour, drain the potatoes and place them in a single layer on kitchen towels to get rid of the excess water. This is important, otherwise the potatoes will remain soggy and will fail to crisp up in the oven.
Lightly grease a 13"x 9" inch baking sheet and preheat the oven to 220℃.
After an hour of resting, the dough will have risen slightly.
Place in on the baking sheet and using your fingertips, gently flatten and spread the dough to evenly cover the entire sheet.
Toss the drained potato slices and garlic cloves in 2 tsp of olive oil, rosemary and chilli flakes so that they are well coated.
Arrange the potato slices one row at a time, overlapping slightly. The arrangement will mimic the pattern of fish scales where every subsequent slice is placed halfway up the previous one. In this way, use all the potato slices to cover the surface of the flatbread. Scatter the garlic cloves on top.
Sprinkle with salt (if required only), drizzle with olive oil and bake in the oven for 15-20 minutes till the crust looks cooked and browned at the bottom and at the edges and the potatoes are golden.
Remove from the oven, slice and serve.
Preparation time does not include time needed for the dough to rise.