Potato Flatbread Recipe
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.
Flatbread is very common in our home. Growing up, my mom made these so often that I learned how to make flatbread by the time I was 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 add a nice richness.
- Today, I used boiled potatoes that I passed through the potato ricer. However, I have used leftover mashed potatoes many times to make these, and I can honestly say that day-old mashed potatoes work best. So, it’s a great way to use up leftover mashed potatoes.
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 don’t have baking soda, use baking powder instead.
- 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 lovely richness to the dough. You can also use 2 tbsp of olive oil.
- Mashed potato – Any starchy potato works great for this. You can even use any leftover mashed potatoes that are a day old.
Easy flatbread recipe
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, but you want all the dry flour to be completely combined, or the dough will be 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-sized pieces about 1 ½ inches. 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 return them to the same pot over low heat for an additional 2 minutes. Cool completely.
Pro tip – It is easier to work with cold mashed potatoes, as they don’t soften the dough. Alternatively, you can use leftover mashed potatoes.
- In a bowl, combine all the stuffing ingredients well: mashed potatoes, herbs, parmesan, salt, and pepper. Taste and adjust seasoning.
Pro tip – You can also add 1/2 tsp each of cumin, coriander, paprika, and 1/4 tsp of turmeric. - Divide the potato mixture into eight balls. Then, gently knead the dough for 30 seconds, until it becomes smooth. Then, divide the dough into eight portions, too.
Pro tip – The potato ball should be slightly smaller or similar to the dough ball. Not too large, nor too small. 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 dough bun 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 the flatbread a nice, flaky crust, but you can also use a smear of olive oil instead.
- In general, each flatbread should cook for about 1 minute on each side, or a total of 2 to 3 minutes.
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 a 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 and wrapped in a clean kitchen towel, this flatbread will stay fresh in the fridge for 2 to 3 days. You can store it in the freezer for a longer period.
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, and vegetable puree. You can even brush it with roasted garlic and fresh herbs or top it with more cheese.
Why does my stuffing keep 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, making it easier to roll.
– The mashed potato stuffing is too soft (excess moisture).
– Stuffing is too lumpy, so it’s better to use a ricer to mash the potatoes.
– Pressing too hard when rolling can cause 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.
Potato Flatbread, No-yeast, No-knead
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
- 250 g (2 cups) All-purpose flour (or whole wheat flour)
- 4 g (1 tsp) Baking powder
- 7 g (½ tsp) Salt
- 180 g (¾ cups) Milk or Water additional if needed
- 30 g (2 tbsp) Butter soft room temperature
Mashed potato filling
- 1 lbs (500 g) Mashed potato about 2 medium
- 2 tbsp chopped cilantro or parsley
- 2 tbsp Parmesan finely grated
- 1 tsp Salt
- ½ tsp Black pepper
Method
Dough
- In a bowl, combine the flour, salt, and baking powder. Add the butter and combine well.250 g All-purpose flour, 4 g Baking powder, 7 g Salt, 30 g Butter
- Then, add milk and combine until you have a soft dough. Add more water or flour as necessary to make a soft dough.180 g Milk or Water
- 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.1 lbs Mashed potato, 2 tbsp chopped cilantro , 2 tbsp Parmesan, 1 tsp Salt, ½ tsp Black pepper
- In a bowl, combine all the stuffing ingredients well: mashed potatoes, herbs, parmesan, salt, and pepper. Taste and adjust seasoning.
- Divide the potato mixture into 8 balls. Then, gently knead the dough for 30 seconds to make it smooth. Then, divide the dough into 8 portions too.
- 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).
- Flatten the ball slightly. Cover and let rest for 10 minutes.
Roll and cook
- Roll each ball of dough into a 6 to 7-inch disc, and set them aside.
- 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.
- In general, each flatbread should cook for about 1 minute on each side, or a total of 2 to 3 minutes.
- Once cooked, wrap in a clean kitchen cloth to keep them soft.
Notes
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- Make the dough soft because as the flour absorbs moisture, it will stiffen up.
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- The baking powder works with warm milk when combined. So, do not overwork the dough.
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- The dough will be quite lumpy and wrinkled when combined, but once rested, it will become smooth.
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- 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.
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- Try to let the dough rest between steps. For example, form the balls and then roll the first ball that had a minute to rest.
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- 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.
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- It is very important to place the cooked flatbread wrapped in a clean kitchen cloth. This causes the steam inside the bread to cool and keep it soft.
- A smear of butter or oil helps keep the flatbread soft longer.
I want to try the recipe, but you say milk in the instructions, how much milk? I don’t see milk in the ingredients list. Please let me know. Thank you.
Ellie. Milk or water is used as liquid to bring the dough together. Thanks