Waldviertel Potato Flatbread | Crispy from the Oven

Boil the floury potatoes in their skins until soft. Peel while still hot and press through a potato ricer. Allow the steam to escape briefly and let cool until lukewarm.

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking tray with parchment paper.

Add the smooth wheat flour, softened butter, egg, 1 tsp fine salt, and a pinch of freshly grated nutmeg to the riced potatoes. Quickly knead into a smooth, pliable dough.