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 when I was just 10 years old. Stuffing these with savory fillings is always a fun addition.
Table of Content
About this potato flatbread
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 Indian spices. However, this is not the Indian version.
The dough for this flatbread is similar to the flatbread we made previously, though not the same. For that flatbread, we use water and baking soda, while today we are use baking powder and milk. You can use either one for the base.
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.
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 tbsp 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.
How to make the mashed potatoes?
You can use day-old prepared mashed potatoes from the fridge, in fact, it works best.
To make fresh mashed potatoes, simply boil the potatoes in water for 10 to 12 minutes until soft. Then, peel and press through a potato ricer. You want a smooth, not lumpy mashed potatoes mixture. So, avoid any lump but do not put them through a food processor as it makes them sticky.
Potato stuffed flatbread
Step by step instructions (pin)
Prepare the dough
- In a bowl, combine flour, salt, and baking powder.
- Add the butter and combine well (this will give a nice flaky flatbread).
- Then, add milk until you have a soft dough.
- If necessary, add a little bit of flour but not too much – the dough needs to be soft.
- You don’t need to knead it, and yet you want all the dry flour completely combined.
- Cover and let rest for 30 minutes (up to 2 hours).
Prepare potato stuffing
- In a bowl, combine all stuffing ingredients well.
- Divide the mixture into 8 balls (the ball should be slightly smaller or similar to the dough ball.
- Now knead for a minute into a small dough.
- Divide the dough into six to eight portions.
- Roll each into a ball – and set aside.
- Take a ball of dough and flatten it into a 4-inch disc (see video).
- Incase the potato ball in. Place the ball on the disc, bring the side up over the ball and pinch the seams together (see video).
- Flatten the ball slightly. Cover and let rest or 10 minutes.
Roll the flatbread
- Use a rolling pin to roll into a 6 to 8-inch disc.
- Gently roll from the middle towards the outer edges. Prick any air pockets to prevent bursting. (see video).
Cooking the flatbread
- 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.
- Then, flip again – brush with more melted butter.
- Cook each flatbread for a minute on each side or about 2 to 3 minutes in total.
- Once cooked, wrap in a clean kitchen cloth to keep them soft.
Frequently asked questions
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.
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.
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.
Yes, absolutely, I love using whole wheat flour for my flatbread recipes. It's similar to making Indian chapati.
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.
Troubleshooting
My flatbread won't roll
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.
My flatbread is hard not soft?
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 to much flour as it will make tough flatbread.
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 causing the filling bursting.
- 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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Recipe
Potato Flatbread, No-yeast, No-knead
Print Pin RateDescription
Video
Ingredients
For the dough
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- ¾ cup (180 ml) Water (¾ cup)
- 2 tbsp (2 tbsp) Butter soft room temperature
For mashed potato filling
- 2 cups (450 g) Mashed potato about 2 medium
- 2 tbsp Herbs chopped cilantro or parsley
- 2 tbsp Parmesan finely grated
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
Prepare dough
- In a bowl, combine flour, salt, and baking powder.
- Add the butter and combine well (this will give a nice flaky flatbread).
- Then, add milk until you have a soft dough.
- If necessary, add a little bit of flour but not too much – the dough needs to be soft.
- You don’t need to knead it, and yet you want all the dry flour completely combined.
- Cover and let rest for 30 minutes (up to 2 hours).
Prepare potato filling
- In a bowl, combine all stuffing ingredients well.
- Divide the mixture into 8 balls (the ball should be slightly smaller or similar to the dough ball.
- Take a ball of dough and flatten it into a 4-inch disc (see video).
- Incase the potato ball in. Place the ball on the disc, bring the side up over the ball and pinch the seams together (see video).
- Flatten the ball slightly. Cover and let rest or 10 minutes.
Divide the dough
- Now, knead for a minute into a small dough.
- Divide the dough into six to eight portions.
- Roll each into a ball – and set aside.
Roll the flatbread
- Use a rolling pin to roll into a 6 to 8-inch disc.
- Gently roll from the middle towards the outer edges. Prick any air pockets to prevent bursting. (see video)
Cook flatbread
- 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.
- Then, flip again – brush with more melted butter.
- Cook each flatbread for a minute on each side or about 2 to 3 minutes in total.
Storage
- Once cooked, wrap in a clean kitchen cloth to keep them soft.
Recipe Notes
Tips for making the perfect flatbread
- 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.
Nutrition Information
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
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.
Haley D Williams
Wow! I love that I found this! Love that you stuff it will mashed potatoes!
Veena Azmanov
Thank you, Haley
Beth Neels
These look so delicious! I can't wait to try them! I am loving no knead dough lately!
Veena Azmanov
Thank you, Beth. Yes, this is very easy
Charla @ That Girl Cooks Healthy
You always seem to make the best bread based recipes and this one didn't disappoint. I wish I could perfect doing this gluten free though.
Veena Azmanov
Thank you so much, Charla for your lovely comment. I hope you try this.
Pam
Can't wait to try this recipe! I'm sure to get great flatbread with all of your awesome instructions and photos. Thank you!
Veena Azmanov
Thank you, Pam. I hope you try this one
Gloria
I love bread. I love potatoes. With all the cooking at home happening right now, I have been baking bread too. I think this will be the next one on my list.
Veena Azmanov
Thank you, Gloria. I hope you try this one soon.