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Add a 1:1 ratio of plain flour to mash, season if needed, and knead on a floured surface.
The finished dough should be soft, but not too sticky; add extra flour if it’s still clinging after kneading.
Turn the mixture into a sausage shape, chop some sections out of it, and flatten into a larger circular shape with a rolling pin, rolling to about 3mm thick.
Dry-fry the flatbreads in a preheated frying pan for up to four minutes, then one minute per side until lightly crisp and still flexible.