Potato Flatbread is a soft, versatile, and flavorful bread made with mashed potatoes and a few simple pantry staples. This bread is perfect for pairing with soups, stews, or curries, or serving as a base for wraps and sandwiches. It’s a fantastic way to use up leftover mashed potatoes and can easily be adapted to suit various cuisines and flavors.
What sets this Potato Flatbread apart is its unique texture, thanks to the addition of mashed potatoes in the dough. The potatoes make the bread incredibly soft and pliable while adding a subtle earthy flavor. Whether cooked on a skillet, griddle, or in the oven, this flatbread is easy to make and delivers a perfect balance of softness and chew.
Whether you’re a seasoned bread maker or a beginner, this recipe is approachable and doesn’t require any yeast, making it a quick and fuss-free option. Plus, it’s highly customizable—you can flavor the dough with herbs, garlic, or spices to complement your meal. With just a few basic ingredients and minimal effort, you’ll have a delicious batch of homemade flatbread ready to enjoy.
Kitchen Equipment Needed
- Large mixing bowl
- Rolling pin
- Skillet or griddle
- Measuring cups and spoons
- Fork or potato masher
Ingredients Overview
- Potatoes: Mashed potatoes provide softness and moisture to the dough.
- Flour: All-purpose flour forms the structure of the flatbread.
- Fat: A bit of oil or butter enhances the flavor and helps keep the bread tender.
- Seasonings: Salt and optional herbs or spices add flavor.
Ingredients
- 1 1/2 cups mashed potatoes (room temperature)
- 1 1/4 cups all-purpose flour (plus more for rolling)
- 1/2 teaspoon salt
- 1 tablespoon olive oil or melted butter
- Optional: 1 teaspoon dried herbs (like rosemary, thyme, or parsley)
Directions
- Make the dough
In a large mixing bowl, combine the mashed potatoes, flour, salt, and olive oil (or melted butter). If using herbs, mix them in now. Stir until the dough comes together. - Knead the dough
Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. - Divide the dough
Divide the dough into 6–8 equal portions and roll each into a ball. Cover the dough balls with a damp cloth to prevent them from drying out. - Roll out the flatbreads
On a floured surface, roll each dough ball into a thin round or oval shape, about 1/8 inch thick. - Cook the flatbreads
Heat a skillet or griddle over medium heat. Cook each flatbread for 1–2 minutes on each side, or until golden brown spots appear. Adjust the heat as necessary to prevent burning. - Serve
Remove from the skillet and keep the flatbreads warm under a clean kitchen towel until ready to serve.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Nutrition (per flatbread, ~6 servings)
- Calories: ~150
- Fat: ~3g
- Carbohydrates: ~27g
- Protein: ~3g
Expert Tips
- Leftover potatoes: This recipe is perfect for using up leftover mashed potatoes, but ensure they aren’t overly buttery or creamy.
- Rolling consistency: Roll the dough as thin or thick as you like, depending on your preference. Thinner flatbreads cook faster and are more pliable.
- Storage tip: Cooked flatbreads can be stored in an airtight container and reheated in a skillet or microwave.
FAQs
Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free 1:1 baking blend. Adjust the consistency with extra flour if needed.
What can I serve with potato flatbread?
It pairs wonderfully with soups, stews, curries, dips, or even used as a base for wraps and tacos.
Can I freeze the flatbread?
Yes, cooked flatbreads freeze well. Separate them with parchment paper, place in a freezer-safe bag, and freeze for up to 2 months.
Storing & Reheating
- Storing: Store cooked flatbreads in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm in a skillet over medium heat or in the microwave for 10–15 seconds.
Substitutions & Variations
- Herb-flavored: Add fresh or dried herbs like dill, chives, or parsley to the dough.
- Spiced version: Mix in ground cumin, paprika, or garlic powder for a flavorful twist.
- Dairy-free: Ensure your mashed potatoes and butter/oil are dairy-free for a vegan-friendly flatbread.
Potato Flatbread
Equipment
- - Large mixing bowl
- - Rolling pin
- - Skillet or griddle
- Measuring cups and spoons
- - Fork or potato mashe
Ingredients
- - 1 1/2 cups mashed potatoes room temperature
- - 1 1/4 cups all-purpose flour plus more for rolling
- - 1/2 teaspoon salt
- - 1 tablespoon olive oil or melted butter
- - Optional: 1 teaspoon dried herbs like rosemary, thyme, or parsley
Instructions
- **Make the dough**
- In a large mixing bowl, combine the mashed potatoes, flour, salt, and olive oil (or melted butter). If using herbs, mix them in now. Stir until the dough comes together.
- **Knead the dough**
- Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- **Divide the dough**
- Divide the dough into 6–8 equal portions and roll each into a ball. Cover the dough balls with a damp cloth to prevent them from drying out.
- **Roll out the flatbreads**
- On a floured surface, roll each dough ball into a thin round or oval shape, about 1/8 inch thick.
- **Cook the flatbreads**
- Heat a skillet or griddle over medium heat. Cook each flatbread for 1–2 minutes on each side, or until golden brown spots appear. Adjust the heat as necessary to prevent burning.
- **Serve**
- Remove from the skillet and keep the flatbreads warm under a clean kitchen towel until ready to serve.
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