Potato Flatbread
Use new or leftover mashed potatoes to make this simple and flavorful 7-ingredient vegan potato flatbread with scallions. This no-yeast flatbread is dairy-free and gluten-free, but soft, flexible, and with minimal prep!
Servings 8
Ingredients
- 3 medium-large (400 g) potatoes (see instructions)
- 1 cup (120 g) flour + more to knead (see notes)
- 1 tsp baking powder
- 1/2-3/4 tsp salt
- 1 Pinch of nutmeg
- 1 tbsp (13 g) oil + more to fry
- 1/3 cup scallions chopped
Instructions
- 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!
Notes
- I made the recipe gluten-free, by using 80 grams of chickpea flour and 40 grams of tapioca flour. You can use regular all-purpose flour, if you aren't gluten-free, however, you might need to add more flour if the dough is too sticky.
- It's important that you cook the potatoes with the peel so that they are drier. You can also cook them a day ahead or use leftover mashed potatoes for a quick flatbread!
- You can add 2-3 cloves of pressed garlic to the dough, for a flavorful garlic flatbread recipe.
Nutrition Facts
Potato Flatbread
Serving Size
1 flatbread
Amount per Serving
Calories
117
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
5
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.