You can watch the video in the post for visual instructions.Boil potatoes in salted water until they are fork-tender, then drain the water, let the potatoes cool and peel them. They should weigh 400 grams (14 oz) after cooking and peeling. Mash them in a bowl with a potato masher or use a potato ricer.
Add the flour, baking powder, salt, nutmeg, oil, and scallions. Mix with a spoon first, then use your hands to knead the dough. You will have to add more flour until the dough isn't sticky anymore.
Divide the dough into 6-8 parts and roll them into balls. Make 8, for smaller, thinner flat breads and 6 for slightly larger/thicker ones.
With a rolling pin, roll out each ball between 2 sheets of oiled wax paper (or parchment paper) into a disc, between 1/8-inch and 1/4-inch thick. The diameter was about 5 ½ - 6 inches. Check the video for reference.
Lightly oil a large non-stick frying pan/skillet over medium heat. Once ready, remove the top layer of wax paper from the first potato flatbread and flip it over onto the pan, peeling away the remaining layer of wax paper.
Cook the flatbread over medium heat for about 2-4 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked flatbread on a plate and cover it with a kitchen towel. While one flatbread cooks, you can roll out the next dough ball and repeat the process.
Brush them with a little garlic oil, sprinkle with more fresh herbs and enjoy!