Without yeast, soft as a cloud, with a tasty, melty filling, they are amazing! One leads to another. Fill them as you like, they will always be great.
Mash the previously boiled potatoes with a potato masher or a fork.
Add the oil, flour, salt, bicarbonate and knead until you obtain a soft, smooth dough ball.
Divide it into 8 or 10 equal parts, shaping balls, which you will roll out fairly thinly with the help of a rolling pin and, if necessary, a pinch of flour.
Fill the center as you like and close it by bringing the edges inward, taking care to seal the flatbread well.
Cook them in a well-heated, lightly oiled pan over low heat for 10-15 minutes per side, until nicely golden on the surface.
Alternatively, you can also cook them in the oven or in the air fryer at 180 degrees for about 25 minutes.
Potato masher
Rolling pin
Pan
Italia, Emilia Romagna
