Apricot Flatbread Recipe

Name: Apricot Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 pound boiled potatoes with their peel; 5/8 cup pork lard softened, you can substitute vegetable shortening or butter; 1 cup sugar; 9/16 tablespoon dry active yeast instant; 4 tablespoons warm water; 3 medium eggs; 2 tablespoons olive oil; 3 cups flour; apricots halved very ripe, and pitted; granulated sugar; powdered sugar

Servings: persons

2/3 pound boiled potatoes with their peel
5/8 cup pork lard softened, you can substitute vegetable shortening or butter
1 cup sugar
9/16 tablespoon dry active yeast instant
4 tablespoons warm water
3 medium eggs
2 tablespoons olive oil
3 cups flour
apricots halved very ripe, and pitted
granulated sugar
powdered sugar

1
Mash the potatoes as finely as possible. Set aside but keep warm.
2
In a large bowl, add the lard and sugar and mix together with a fork.
3
Dissolve the yeast in the water and pour into the lard mixing everything together.
4
Mix in the eggs 1 by 1, the olive oil, and the mashed potatoes. Mix until well combined.
5
Start adding in the flour little by little while kneading the dough still in the bowl. The dough will be soft and sticky but keep kneading until bubbles start to form. Cover with a damp cloth and set aside until doubled in volume.
6
Then knead the dough again until bubbles form. Transfer the dough into a generously greased 26 by 41 centimeter baking pan smoothing out the bottom.
7
Add the halved apricots on top cut-side up. Cover and let double in volume again.
8
Preheat the oven to 200 degrees Celsius.
9
Sprinkle the impression of the apricots and the surface of the bread with granulated sugar. Place the pan in the oven.
10
Lower the heat to 180 degrees Celsius and bake 30 to 40 minutes until golden.
11
Before serving, sprinkle with powdered sugar.

986

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 pound boiled potatoes with their peel, 5/8 cup pork lard softened, you can substitute vegetable shortening or butter, 1 cup sugar, 9/16 tablespoon dry active yeast instant, and more.

Yes, Apricot Flatbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Flatbread

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