Potato Flatbread Recipe

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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.

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.

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Video for Potato Stuffed Flatbread

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Step by step instructions (Save/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.

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Frequently asked questions

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

1. The dough balls need to rest between steps. This will help the gluten relax and it gets easier to roll.
2. The mashed potato stuffing is too soft (excess moisture).
3. Stuffing is too lumpy, which is why it is better to use a ricer to mash the potatoes.
4. Pressing too hard when rolling causing the filling bursting.
5. 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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