Potato Flatbread

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Use new or leftover mashed potatoes to make this simple and flavorful 7-ingredient vegan potato flatbread with scallions.

This flavorful no-yeast flatbread is dairy-free and gluten-free, but soft, flexible, and with minimal prep!

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WHAT YOU WILL NEED

Boil the whole potatoes, then drain the water, allow them to cool, and peel the skin. Mash them with either a potato ricer or potato masher until smooth.

STEP 1

Add the flour, baking powder, salt, nutmeg, and chopped scallions to the mashed potatoes and mix with a spoon to begin.

STEP 2

Finish with your hands to knead the mixture into a dough, adding a little more flour if needed.

STEP 3

Divide the dough into 6-8 portions and roll each one into a ball. Eight portions will make smaller, thinner potato flatbreads. Six will create slightly larger, thicker ones.

STEP 4

Using a rolling pin, roll each ball out between two sheets of lightly oiled wax paper (or parchment paper) into a disk between 1/8-1/4 inch thick.

STEP 5

Cook the flatbread over medium heat for between 2-4 minutes, then flip and cook for a further 1-2 minutes. They should be golden brown and lightly crisp.

STEP 6

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Enjoy this potato flatbread with curries or topped with a little melted vegan butter and herbs like parsley!