Baking Powder and Potato Bread

Sift flour, baking powder, salt, and sugar together into a large mixing bowl to combine dry ingredients evenly.

Peel and grate the cold boiled potato finely, then add it to the flour mixture and mix through with a fork until the potato is distributed evenly.

Make a well in the center of the mixture and pour in the milk gradually, stirring with a fork until a soft dough forms that comes away from the sides of the bowl.

Turn the dough onto a lightly floured work surface and knead gently for 1-2 minutes until just combined, being careful not to overwork the dough.

Divide the dough into four equal portions and shape each into a round, slightly flattened disc about 1 inch thick.

Heat a cast iron skillet or frying pan over medium-high heat until hot, then place the dough rounds on the dry surface to cook.

Cook each round for 4-5 minutes on the first side until the bottom is golden brown and set, then carefully flip.

Cook the second side for 3-4 minutes until golden and the bread sounds hollow when tapped, indicating it is cooked through.

Transfer the cooked breads to a warm plate or bread basket and serve immediately while still warm.