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Potato Flatbread

A delightful, crispy, and savory flatbread made with mashed potatoes, perfect as an accompaniment to curries or enjoyed plain.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Breads, Side Dish
Cuisine: Middle Eastern, South Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large potatoes Opt for starchy varieties like Russet or Yukon Gold.
  • 1 cup all-purpose flour Can substitute with gluten-free flour if necessary.
  • 1 teaspoon salt
  • as needed cup water Add gradually to achieve the right dough texture.
  • as needed tablespoon oil For cooking.

Method
 

Preparation
  1. Peel and boil the potatoes in salted water until fork-tender, about 15-20 minutes.
  2. Drain the cooked potatoes and let them cool for a few minutes.
  3. Mash the potatoes in a large mixing bowl until smooth and creamy.
Making the Dough
  1. Mix the flour and salt into the mashed potatoes until well combined.
  2. If the mixture is too dry, add water gradually, one tablespoon at a time, until a workable dough forms.
Dividing and Shaping
  1. Divide the dough into small balls, approximately the size of a golf ball.
  2. On a floured surface, roll each ball into a flat circle about ΒΌ inch thick.
Cooking
  1. Heat a frying pan over medium heat and brush it lightly with oil.
  2. Cook each flatbread for about 2-3 minutes on each side, or until golden brown and crispy.
Serving
  1. Stack the cooked flatbreads in a warm cloth to keep them warm and cozy.

Notes

Store leftover flatbreads in the refrigerator for up to 3 days or freeze for up to a month, separated by parchment paper.