Potato Flatbread, No-yeast, No-knead
Calories: 10
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.
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
Instructions
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.
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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