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.