Instructions: Cook the potatoes in boiling water for about 15 minutes, until just tender.

Drain, leave to cool slightly, then peel and grate into a bowl.

Add the flour to the potato with the salt and mix to form a soft dough, adding a little water if necessary.

Divide the dough into about 15 small pieces and dust with flour.

Roll out each piece thinly on a lightly floured surface, to about 15cm

(6inch) rounds.

Heat some concentrated butter, ghee or oil in a large frying pan and shallow fry the potato bread pieces, in batches, for 1-2 minutes, until tinged with brown, turning once.

Drain on kitchen paper before serving.

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