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Potato Flatbread

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.
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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.