Potato breads

ingredients :

• 2 teaspoons instant yeast
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1 Baker's Special Dry Milk OR nonfat dry milk
• 312g Italian-Style Flour
• 170g lukewarm water
• 25g olive oil
• semolina or cornmeal, for dusting

directions  :

1: To make the dough: Combine all the dough ingredients, and mix and knead to make a soft, supple dough. This can be done by hand using a stand mixer fitted with a dough hook, or with a bread machine set to the dough cycle.

2: Place dough in a lightly greased bowl, cover, and allow to rest for 15 minutes, or up to an hour.

3: To ready the topping: Soak the potato slices in cold water for 30 minutes.

4: Divide the dough into six equal pieces. Dust a work surface with semolina or cornmeal, and roll the dough pieces into 5 to 6 rounds. Cover them with a kitchen towel and let rest for 30 minutes.

5: Drain, rinse, and pat the potatoes dry, then toss them with the salt, herbs, and olive oil.

6: Place a baking stone on the bottom rack of the oven. Preheat the oven to 425°F, and dust a pizza peel with semolina or cornmeal.

7: Working with three crusts at a time, spread half the sour cream over their surface, then evenly distribute half the potato mixture, the onions, and the Parmesan. Use a peel to transfer each flatbread to the hot baking stone.

8: Bake the flatbreads for 10 to 12 minutes, until their edges start to brown. In the meantime. top the remaining three flatbreads with the remaining potato mixture, onions, and Parmesan.

9: Remove baked flatbreads from the oven, and bake the remaining breads. Serve warm.