Naan Indian Flatbread Stack using a Magefesa
Magchef Plus 4540, Magchef Black
(4.9)
Preparation time
38 min
Total time
45 min
Servings
8
Calories / Serving
214 Cals
Difficulty
Average
Tattie scones, the delightful potato pancakes of Scotland, are a cozy embrace on a plate! Legend has it that these scrumptious scones were born out of necessity, as frugal Scots found a way to transform leftover mashed potatoes into a breakfast sensation. With just a handful of ingredients, including fluffy potatoes, creamy margarine, and a sprinkle of salt, each bite delivers a warm, buttery flavor that dances on your palate. Traditionally served with jam or simply enjoyed plain, these scones are the perfect companion for a steaming cup of tea, making them a beloved staple in Scottish households. So, grab your frying pan and let’s unleash some potato magic in the kitchen!
Ingredients
- 250 g Potato
- 125 g Flour
- 60 g Water
- 10 g Olive oil
- 5 g Salt
- 2 g Baking powder
- 20 g Butter
Steps
Potato Dough
- Peel, cut in four, and add 250 g of potato in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Place the vapor kit.
- Mix manual: 20:00min / 120°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Transfer the content of the strainer in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 125 g of flour, 60 g of water, 10 g of olive oil, 5 g of salt, 2 g of baking powder in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan.
- Divide the dough into 8 equal portions.
Naan Cooking
- Roll each portion of dough into a thin square, approximately 15 cm x 15 cm.
- Cook on the oven without added oil during 3min and each side.
- Brush 20 g of butter on a pan.
- Stack the cooked naans on a plate as they are finished.
Final Presentation
- Serve Hot.
