Description
Enjoy a warm, soft flatbread that’s golden on the outside and fluffy on the inside. This Easy Potato Flatbread is gluten-free, vegan, and packed with wholesome flavor. With a blend of creamy mashed potatoes, gluten-free flour, and a hint of scallions, these flatbreads are perfect for any occasion. Whether you use them for wraps, sandwiches, or as a side dish, these flatbreads will quickly become a favorite in your kitchen.
Ingredients
Scale
For the Flatbread:
- 3 medium-large potatoes (approximately 400 g), peeled and chopped
- 1 cup (120 g) gluten-free flour (add more as needed for kneading)
- 1 teaspoon baking powder
- 1/2 to 3/4 teaspoon salt
- 1 pinch nutmeg (optional)
- 1 tablespoon (13 g) oil
- 1/3 cup scallions, chopped
For Cooking:
- Oil (as needed, for frying)
Instructions
1. Prepare the Potatoes
- Start by peeling and chopping the potatoes into small chunks for even cooking.
- Place the potatoes in a pot of water and bring them to a boil.
- Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly.
2. Mash the Potatoes
- Transfer the cooled potatoes to a large mixing bowl.
- Mash them thoroughly until smooth. Be sure to remove all lumps to achieve the perfect dough consistency.
3. Mix the Dry Ingredients
- In a separate bowl, combine the gluten-free flour, baking powder, salt, and a pinch of nutmeg (optional).
- Stir until all the dry ingredients are evenly combined.
4. Form the Dough
- Add the dry ingredients to the mashed potatoes.
- Pour in the 1 tablespoon of oil and mix well.
- Add the chopped scallions and combine until the dough comes together. If the dough is sticky, gradually add more flour, one tablespoon at a time, until it’s manageable.
5. Knead the Dough
- Lightly dust a clean surface with gluten-free flour.
- Knead the dough gently for about 2-3 minutes until it becomes smooth and elastic. Avoid over-kneading.
6. Divide and Shape the Flatbreads
- Divide the dough into 6-8 equal portions.
- Roll each portion into a ball, then flatten it into a round flatbread about 1/4 inch thick using your hands or a rolling pin.
7. Cook the Flatbreads
- Heat a small amount of oil in a non-stick skillet over medium heat.
- Place one flatbread in the skillet and cook for 2-3 minutes on each side, or until golden brown spots appear.
- Repeat this process with the remaining flatbreads, adding more oil as needed.
8. Serve and Enjoy
- Serve the flatbreads warm. They’re perfect as a side dish, a wrap base, or even as a mini pizza crust.
- Pair them with your favorite dips, spreads, or fillings for a complete meal.
Notes
- Potatoes: Starchy potatoes like Russets or Yukon Gold work best for a smooth, cohesive dough.
- Flour: If your dough is too sticky, add more gluten-free flour in small increments until manageable.
- Flavor Boost: For extra flavor, consider adding fresh herbs like parsley, cilantro, or garlic powder to the dough.
- Storage: Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving.
- Freezing: These flatbreads can be frozen for up to 3 months. Let them cool completely, then wrap them individually and store in a freezer-safe container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Frying
- Cuisine: Gluten-Free