Potato Flatbread
A delightful and versatile flatbread made with tender potatoes, perfect for family dinners or as a fun side dish.
Ingredients
For the dough
- 3 medium-sized Potatoes About 2-3 medium-sized potatoes
- 1.5 cups All-purpose flour Can substitute with gluten-free flour
- to taste Salt
- as needed Water Add as needed for dough consistency
- to taste Butter or oil For cooking
Instructions
Preparation
- Peel and boil the potatoes until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly before mashing them in a bowl.
- Allow the mashed potatoes to cool completely.
Making the dough
- Add flour and salt to the bowl with the mashed potatoes, mixing until a dough forms. It should be slightly sticky but manageable.
- Knead the dough on a floured surface for a few minutes until it's smooth. Let it rest for 10-15 minutes.
- Divide the dough into balls and roll each ball into thin circles, about ΒΌ inch thick.
Cooking
- Heat a skillet over medium heat and add a little butter or oil.
- Cook each flatbread for 2-3 minutes on each side until golden brown and crispy.
- Remove from the skillet and keep warm until ready to serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze flatbreads for up to 2 months. Reheat on a hot skillet to regain crispiness.