Moddizzosu is a potato bread typical of Sardinia. Quick and easy to make it can be preserved for months in a freezer and goes back to its original status once unfrozen.
Usually accompanied by salami or cheese, I use ita s a normal bread. And it is a life line when I come back home late at night and I do not have enough to eat! Double the quantities believe they will not last too much! 
10 pcs
ready in 30 minutes
proofing 3 hours
400 grams durum wheat semolina
100 grams bread flour
250 grams boiled potatoes peeled
50 grams lard
10 grams dry yeast
1 tsp salt
2 tsps sugar
warm water (as needed)
In a container put semolina, flour, sugar, salt, yeast and lard (room temperature). Mash the potatoes with a potato masher and put them into the container.
Slowly add the water and knead until it gets into a soft but compact dough. Knead for 8/10 minutes. Put in a container and cover with cling film to allow the first proofing (approx 2 hours).
Punch the dough and divide into small balls (100/120 grams each). Flatten each ball with a rolling pin up to 6/7 mm. Set on a dripping pan coasted with parchment paper and allow second proofing for another hour.
Bake at 200° C for 10/12 minutes – careful they do not get too brown.
Still warm, preserve them in plastic bags. You can deep freeze them for 6 months. A few second in a microwave oven and they will get back to the same out-of-oven fragrance.