Crispy Potato Flatbread (Schiacciata di Patate) Full Recipe in Bio 5 potatoes 2/3 cup grated Parmesan cheese or 80 grams 1 2/3 cups all-purpose flour (00 type) 200 grams 1 1/4 cups cold water (add more if needed) 300 grams Extra virgin olive oil as needed Fine salt as needed Fresh rosemary or your favorite aromatic herbs as needed Instructions Prepare the Batter: In a large bowl, mix the all-purpose flour (1 2/3 cups, 200 grams), cold water (1 1/4 cups, 300 grams), grated Parmesan cheese (2/3 cup, 80 grams), a drizzle of extra virgin olive oil, and a pinch of fine salt until you get a smooth and homogeneous mixture. Slice the Potatoes: Thinly slice the potatoes with the help of a mandolin slicer. Carefully incorporate the sliced potatoes into the batter, mixing thoroughly until the potatoes are well coated. Preheat the Oven: Preheat your oven to 400°F (200°C), using the ventilation setting if available. Assemble the Flatbread: Pour and spread the potato and batter mixture into a baking tray lined with parchment paper and lightly oiled to prevent sticking. Ensure the mixture is spread evenly across the tray. For extra flavor, you can add a few more drizzles of extra virgin olive oil and scatter some fresh rosemary leaves (or your chosen herbs) on top. Bake: Initially, place the tray in the lower part of the oven and bake for 20 minutes. Then, move the tray to the middle of the oven and continue baking for another 20 minutes at 400°F (200°C) or until the flatbread becomes crispy and golden brown. Adjusting the tray's position helps achieve an evenly crispy texture throughout. Serve: Once baked to perfection, remove from the oven, let it cool slightly, then cut into desired pieces and serve hot. Enjoy your delicious and homemade Crispy Potato Flatbread, perfect as a unique snack or a complementary side dish! - @dr.vegan