This no-yeast, no-knead mashed potato flatbread is soft, pliable, and delicious. Use leftover mashed potatoes or make fresh from scratch. The potato filling is lightly flavored with Parmesan and herbs. You can enjoy these on their own or use them as a base for wraps and sandwiches.
Table of Content
Flatbread is very common in our home. Growing up, my mom made these so often that I learned how to make flatbread when I was just 10 years old. Stuffing these with savory fillings is always a fun addition.
Why make these flatbreads?
- Have you heard of the Indian flatbread aloo paratha? This is similar to that. The Indian aloo paratha is made with whole wheat flour, and of course, the potato filling is flavored with a few more Indian spices.
- For the dough, we use baking powder and milk which adds a nice richness to the dough.
- Today, I used boiled potatoes that I passed through the potato ricer. I have many times used leftover mashed potatoes to make these and I can honestly say that day-old mashed potato works best. So, it's a great way to use up mashed potato leftovers.
Ingredients and substitutes
- Flour - I use plain all-purpose flour for this. No bread flour or pastry flour - just simple plain flour. You can also use whole wheat flour.
- Baking powder - Adds a bit of lightness to the dough. And yet, do not add too much as it can also give a weird aftertaste. If you do not have baking soda, use baking powder.
- Milk - Warm milk works best to create a nice light dough. You can even use water as I did in my flatbread recipe.
- Butter - Adds a nice richness to the dough. You can also use 2 tablespoon of olive oil.
- Mashed potato - Any starchy potato works great for this. You can even use any leftover mashed potato that's a day old.
Step by step instructions
Dough
- In a bowl, combine the flour, salt, and baking powder. Add the butter and combine well
Pro tip - rub the butter into the flour nicely, this will give a nice flaky flatbread. - Then, add milk and combine until you have a soft dough. Add more water or flour as necessary to make a soft dough.
Pro tip - You don’t need to knead it, and yet you want all the dry flour completely combined or that the dough is not too wet. - Cover and let rest for 30 minutes (up to 2 hours). You can even keep the dough in the fridge for up to 12 hours.
Mashed potato filling
- Wash, peel, and dice the potatoes into equal size pieces about 1 ½ inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes. Cool completely.
Pro tip - It is easier to work with cold mashed potato as it does not soften the dough. Alternatively, you can use leftover mashed potatoes.
- In a bowl, combine all stuffing ingredients well - mashed potato, herbs, parmesan, salt, pepper. Taste and adjust seasoning.
Pro tip - You can also add ½ teaspoon each of cumin, coriander, paprika, and ¼ teaspoon of turmeric. - Divide the potato mixture into 8 balls. Then gently knead the dough for just 30 seconds so it becomes smooth. Then, divide the dough into 8 portions too.
Pro tip - The potato ball should be slightly smaller or similar to the dough ball. Not too large and not too small either. Otherwise, the flatbread will feel empty.
- Take a ball of dough and flatten it into a 4-inch disc (see video). Place the ball in the center of the disc, bring the side up over the ball, and pinch the seams together (see video).
Pro tip - All you are doing is making a little bun of dough with the potato-filling inside.
- Flatten the ball slightly. Cover and let rest for 10 minutes.
Pro tip - Resting is important so the gluten relaxes. Otherwise, you will find the dough tends to shrink back. Also, it can tear easily and the filling can come out.
Roll and cook
- Roll each ball of dough into a 6 to 7-inch disc – and set them aside.
Pro tip - Gently roll from the middle towards the outer edges. Prick any air pockets to prevent bursting. - Heat a cast-iron skillet or frying pan on medium heat. Place on the first side – once you see bubbles (see video), flip over and brush with melted butter. After 30 seconds, flip again – brush with more melted butter.
- Pro tip - The butter will give a nice flaky crust to the flatbread but you can also use a smear of olive oil instead.
- In general, each flatbread should cook for a minute on each side or about 2 to 3 minutes in total.
Pro tip - Keep the heat on medium to low heat. Too low will make a dry flatbread and too high will keep it uncooked inside. - Once cooked, wrap in a clean kitchen cloth to keep them soft.
Pro tip - Wrapping in kitchen cloth will ensure the steam stays in the flatbread keeping it soft.
Frequently asked questions
How long does this potato flatbread keep?
If stored properly, wrapped well in clean kitchen cloth, this flatbread will keep for 2 to 3 days in the fridge. You can store it for longer in the freezer.
Can I use whole wheat flour for this flatbread?
Yes, absolutely, I love using whole wheat flour for my flatbread recipes. It's similar to making Indian chapati.
Can I add other things to my flatbread?
Absolutely, add other grated cheeses, finely chopped greens, vegetable puree. You can even brush it with roasted garlic, fresh herbs or top with more cheese.
Why does my stuffing keeps coming out?
There could be a couple of reasons for this
- The dough balls need to rest between steps. This will help the gluten relax and it gets easier to roll.
- The mashed potato stuffing is too soft (excess moisture).
Stuffing is too lumpy, which is why it is better to use a ricer to mash the potatoes.
- Pressing too hard when rolling causes the filling to burst.
Uneven rolling. Pressing too hard when rolling can cause uneven rolling. Roll gently. If the dough resists, let it rest then roll again.
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Printable Recipe
Potato Flatbread, No-yeast, No-knead
Print Pin Rate Share by Email Share on FB Save GrowCalories: 198kcal
Adjust Servings Here: 8 flatbread
Description
This no-yeast, no-knead mashed potato flatbread is soft, pliable and delicious. Use leftover mashed potatoes or make fresh from scratch. The potato filling is lightly flavored with Parmesan and herbs. You can enjoy these on their own or use them as a base for wraps and sandwiches.
Video
Ingredients
Dough
- 2 cups (250 g) All-purpose flour (or whole wheat flour)
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup (180 ml) Water
- 2 tablespoon (30 g) Butter soft room temperature
Mashed potato filling
- 2 cups (450 g) Mashed potato about 2 medium
- 2 tablespoon Herbs chopped cilantro or parsley
- 2 tablespoon Parmesan finely grated
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Dough
- In a bowl, combine the flour, salt, and baking powder. Add the butter and combine well Pro tip - rub the butter into the flour nicely, this will give a nice flaky flatbread.
- Then, add milk and combine until you have a soft dough. Add more water or flour as necessary to make a soft dough. Pro tip - You don’t need to knead it, and yet you want all the dry flour completely combined or that the dough is not too wet.
- Cover and let rest for 30 minutes (up to 2 hours). You can even keep the dough in the fridge for up to 12 hours.
Mashed potato filling
- Wash, peel, and dice the potatoes into equal size pieces about 1 ½ inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes. Cool completely.Pro tip - It is easier to work with cold mashed potato as it does not soften the dough. Alternatively, you can use leftover mashed potatoes.
- In a bowl, combine all stuffing ingredients well - mashed potato, herbs, parmesan, salt, pepper. Taste and adjust seasoning. Pro tip - you can also add ½ teaspoon each of cumin, coriander, paprika, and ¼ teaspoon of turmeric.
- Divide the potato mixture into 8 balls. Then gently knead the dough for just 30 seconds so it becomes smooth. Then, divide the dough into 8 portions too. Pro tip - the potato ball should be slightly smaller or similar to the dough ball. Not too large and not too small either. Otherwise, the flatbread will feel empty.
- Take a ball of dough and flatten it into a 4-inch disc (see video). Place the ball in the center of the disc, bring the side up over the ball and pinch the seams together (see video).Pro tip - all you are doing is making a little bun of dough with the potato-filling inside.
- Flatten the ball slightly. Cover and let rest for 10 minutes. Pro tip - resting is important so the gluten relaxes otherwise you will find the dough tends to shrink back. Also, it can tear easily and the filling can come out.
Roll and cook
- Roll each ball of dough into a 6 to 7-inch disc – and set them aside.Pro tip - Gently roll from the middle towards the outer edges. Prick any air pockets to prevent bursting.
- Heat a cast-iron skillet or frying pan on medium heat. Place on the first side – once you see bubbles (see video), flip over and brush with melted butter. After 30 seconds, flip again – brush with more melted butter.Pro tip - the butter will give a nice flaky crust to the flatbread but you can also use a smear of olive oil instead.
- In general, each flatbread should cook for a minute on each side or about 2 to 3 minutes in total. Pro tip - keep the heat on medium to low heat. Too low will make a dry flatbread and too high will keep it uncooked inside.
- Once cooked, wrap in a clean kitchen cloth to keep them soft.Pro tip - wrapping in kitchen cloth will ensure the steam stays in the flatbread keeping it soft.
Recipe Notes
- Make the dough soft because as the flour absorbs moisture it will stiffen up.
- The baking powder works with warm milk when combing. So, do not overwork the dough.
- The dough will be quite lumpy and wrinkled when just combined, but once rested it will become a smooth dough.
- Use a ricer to mash the potatoes, so you have no lumps. Lumps will make the dough burst and cause the filling to come out.
- Try to let the dough rest between steps. For example, form the balls then roll the first ball that had a minute to rest.
- Cook the flatbread on medium heat - too high heat will burn them. And yet, too low heat will cause them to become too hard when cooled.
- It is very important to place the cooked flatbread wrapped in a clean kitchen cloth. This causes the steam in the bread to cool inside the bread and keeps it soft.
- A smear of butter or oil helps keep the flatbread soft longer.
- Dough shrinks back -Similar to any other dough, gluten needs to rest. So, instead of trying to roll a dough that resists, just leave it for 10 minutes. You will see that it will cooperate better.
- Tough dough -This dough does not need any kneading but it does need to be soft. So, do not add too much water. If you see in the video below, the dough is soft and pliable. Resist the temptation to add too much flour as it will make tough flatbread.
- Reheating flatbread - Place flatbread in the microwave for 30 seconds. If necessary, wrap the bread in a moist paper towel - and microwave for 30 seconds. The steam created in the moist paper towel helps soften the bread.
- Storing flatbread -I store flatbread wrapped well in a clean kitchen cloth to prevent drying out. Do not store bread in the fridge. Instead, place it in freezer-safe bags and into the freezer.
Nutrition Information
Calories: 198- kcalCarbohydrates: 36- gProtein: 5- gFat: 4- gSaturated Fat: 2- gCholesterol: 8- mgSodium: 354- mgPotassium: 266- mgFiber: 2- gSugar: 1- gVitamin A: 180- IUVitamin C: 12- mgCalcium: 53- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Yolanda
This was a quick and easy recipe. Had some left over mashed potatoes (1 c.) and it turned out wonderfully. I used warm water instead of milk and can't tell the difference. Made them a head of time for a quick dinner. Will have to share with others.
Veena Azmanov
Thank you, Yolanda. Happy to hear you enjoyed this recipe. Thanks for the feedback.
Sunny
To make these plant based have you tried substituting soy or almond milk and coconut butter? Not sure if that would work. Would love to hear feedback, these look delicious!
Veena Azmanov
Hey Sunny. Yes, my neighbor uses almond milk and margarine when she does this recipe. She says he loves them. I hope that helps.
Trish
Wish I could post a pic...but they are delicious... Also can't seem to do a rating, but 5 stars from me
Veena Azmanov
Hey Trish. Thank you, You can share a picture with me here in my Facebook group. Thanks
Trish
Bit confused with this part - if no baking soda, use baking powder?
'Baking powder - Adds a bit of lightness to the dough. And yet, do not add too much as it can also give a weird aftertaste. If you do not have baking soda, use baking powder. While not exactly the same, it still works well'
Veena Azmanov
Yes, Trish, the Baking powder is made with baking soda and other ingredients. So if you use only baking soda you will miss out of those other ingredients but if you don't have BP - it's still something better than nothing.
You can read more about it on here baking powder vs baking soda
Trish
Thanks...I do understand the difference but I was pointing out your wording is confusing. You say use BP and then next if no BS use BP. I think you mean to say if no BP use BS? I am trying these today and will let you know how I go...using a little sourdough starter in it as well. I have made a tamarind lentil dish to have with it.
Veena Azmanov
Thank you, Trish. I hope you enjoy it.
Sally
you state baking soda in recipe but baking powder in instructions. Which one do you use?
Veena Azmanov
My apologies, Sally. yes, its baking powder. Just corrected. Thanks for brining it to my attention.