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Potato Flatbread

Prep Time7 minsCook Time35 minsTotal Time42 mins

These flatbreads are pretty idilic alongside any of your favorite dips or hummus. Or served hot, brushed with garlic oil or butter. They chewy, soft and savory.

They’re yeast and gluten free. Depending on how many you want to make- this recipe can easily be doubled.
This recipe makes about 10-15 flatbreads, also depending on the size.

 3 Large Russet Potatoes, cooked and mashedCooked- by boiling whole potatoes, unpeeled in large saucepan. Let cool slightly and peel.
 1 cup Gluten free flourChickpea, almond, or wheat flour can be substituted
 1 tsp Baking powder
 ½ tsp Salt
 1 pinch Nutmeg (can be left out)
 1 tbsp Oil
 ⅛ cup Green onions, diced
1

In large bowl mix together all ingredients. Mix using your hands or mixer until there is no dry flour left and dough stays together.

2

In a large skillet, heat a drizzle of oil over med-high heat.

Scoop 1/4 cup of mixture and place between two pieces of parchment paper. Roll out until thin. A tortilla press works well here.

3

Cook flatbread about 2-3 minutes per side. Repeat until all dough is used.

Enjoy!

Nutrition Facts

0 servings

Serving size