Plancha Grilled Bread

Number of Portions


- 2 medium baking potato
- 100 grams butter, softened
- 200 grams plain flour
- 2 tsp baking powder
- 1/2 tsp Schwartz Paprika
- 1/2 tsp Schwartz Sea Salt
- 2 egg, lightly beaten
- 50 grams Manchego or Parmesan cheese, grated
- 4 tbsp milk


Prep Time: 10 minutes

Cook Time: 15 minutes

Experiment with globally-inspired cooking techniques like grilling with a plancha. This thick, flat slab of cast iron creates a crisp exterior for homemade bread. The potato, flour and cheese-based bread is soft and pillowy on the inside. Use it to sop up rich and colourful sauces like Mojo Verde, or Romesco Sauce, or just serve with butter.

Pierce the potatoes with a fork several times so the excess steam can escape while cooking. Microwave on HIGH for 8 minutes, turning potatoes over halfway through cooking. Let them stand, until its cool enough to handle, then remove the skin from potato.

Place the peeled potatoes and butter in a medium bowl, add the flour, baking powder, Paprika, and Sea Salt and stir to combine. Add the egg, cheese and milk and mix until it forms a smooth dough. Divide the dough in quarters. Roll each piece of dough on a lightly floured surface into an oblong shape, about 1cm thick.

Heat the plancha (flat cast-iron griddle), or frying pan over a medium heat. Brush the plancha lightly with oil, or spray with a non-stick cooking oil. Brush off any excess flour from the dough pieces and carefully place on the plancha. Cook for 3-4 minutes on each side, or until lightly charred and cooked through. (Depending on the size of your plancha, may need to cook dough pieces in batches.)

Serving Suggestion: Serve Plancha Grilled Bread with Spanish Mojo Verde Sauce, Romesco Sauce or Adobo Negro Sauce.

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