This Potato Flatbread is so versatile and tasty. You won’t believe these delicious, nutritious flatbreads were actually made from potatoes!
Servings: 8 flatbreads
- 1 lb. russet potatoes
- 3 tbsp. plant-based or regular butter
- ½ cup unsweetened plant milk (or regular milk) I use oat milk
- 1 tsp. salt
- 1 tsp. sugar
- 2 cups all-purpose flour plus more for rolling
Bake or boil the potatoes with their skins on until they’re soft.
Cool the potatoes completely before removing the skins. Then place the peeled potatoes in a large bowl and mash thoroughly with a potato masher.
Add the rest of the ingredients to the bowl, and make a dough.
Add flour to a hard surface and divide the dough into 8 equal parts. Form each piece into a round shape. Roll each part thin (as thin as you can without it breaking). Make sure both your work space and the dough are dusted with flour to avoid sticking.
Cook each flatbread over medium to high heat on a dry frying pan for about 2 minutes (1 minute per side), or until done. If the flour starts burning and creates smoke, just take a damp paper towel and gently wipe the skillet clean.
If using mashed potatoes. You can make this with leftover mashed potatoes. Since mashed potatoes are already seasoned and have milk in them, you would need to skip the salt/sugar/butter/milk ingredients and steps in the recipe. You might need to adjust the amount of flour slightly.
Use a heavy-bottomed skillet. This will help distribute heat evenly. If the flour starts burning and creates smoke, just take a damp paper towel and gently wipe the skillet clean and then proceed with the next flatbread (check out the instructional video below).
Use extra flour. Make sure you use enough flour when rolling the flatbreads so they don’t stick to the rolling pin or table. Dust off the extra flour before frying.
Calories: 207kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg