If you’re looking for a delicious and versatile bread alternative that’s both gluten-free and vegan, this Potato Flatbread is the perfect choice. Made without yeast, this flatbread is soft, flavorful, and incredibly easy to prepare. The combination of potatoes and simple pantry ingredients results in a dough that’s easy to work with and cooks up beautifully. Whether you’re serving it alongside soups, using it as a base for wraps, or enjoying it on its own, this flatbread is sure to become a staple in your kitchen.
Ingredients
- 3 medium-large potatoes (approximately 400 g)
- 1 cup (120 g) gluten-free flour (or more as needed for kneading, see notes)
- 1 teaspoon baking powder
- 1/2 to 3/4 teaspoon salt
- 1 pinch of nutmeg
- 1 tablespoon (13 g) oil (plus more for frying)
- 1/3 cup scallions, chopped
Instructions
- Prepare the Potatoes: Begin by peeling and chopping the potatoes into small chunks. Place them in a pot of water, bring to a boil, and cook until the potatoes are fork-tender, about 15-20 minutes.
- Mash the Potatoes: Once the potatoes are cool enough to handle, mash them thoroughly in a large mixing bowl. Ensure there are no lumps, as this will help create a smooth dough.
- Mix the Dry Ingredients: In a separate bowl, combine the gluten-free flour, baking powder, salt, and a pinch of nutmeg.
- Form the Dough: Add the dry ingredients to the mashed potatoes, along with the 1 tablespoon of oil and the chopped scallions. Mix everything together until a dough forms. Should the dough be excessively sticky, incorporate additional flour, one tablespoon at a time, until it reaches a manageable consistency.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it gently for a few minutes until it becomes smooth and elastic. If needed, add a bit more flour to prevent sticking.
- Divide and Roll: Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten each ball into a round flatbread, about 1/4 inch thick.
- Cook the Flatbreads: Heat a small amount of oil in a non-stick skillet over medium heat. Place one of the flatbreads in the skillet and cook for about 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through. Repeat with the remaining flatbreads, adding more oil to the skillet as needed.
- Serve: Serve the flatbreads warm, as a side dish, or use them as a base for wraps, sandwiches, or even as a pizza crust. These flatbreads are delicious on their own or with your favorite dips and spreads.
Conclusion
This Potato Flatbread is a fantastic option for those seeking a gluten-free and vegan bread alternative that doesn’t require yeast. The use of potatoes gives the bread a soft, tender texture, while the scallions add a burst of fresh flavor. Whether you’re enjoying it with a hearty stew or using it as the foundation for a creative wrap, this flatbread is as versatile as it is delicious. Easy to make and packed with flavor, this recipe is sure to become a favorite in your gluten-free and vegan cooking repertoire.