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.

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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.

Easy flatbread recipe

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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.

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Frequently asked questions

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