Ingredients
Method
Preparation
- Start by cooking your potatoes until they are fork-tender. Drain and mash them until smooth. Allow them to cool slightly before proceeding.
- In a large mixing bowl, combine the whole wheat flour and salt. Mix together well, forming a well in the center.
- Add the cooled mashed potatoes and olive oil into the well. Next, sprinkle in the chopped fresh herbs. Using your hands or a spoon, mix all the ingredients until combined. The dough should be slightly tacky but manageable.
- Transfer the dough onto a floured surface. Gently knead the dough for about 5 minutes or until it becomes smooth and elastic.
- Divide the dough into equal portions (about 8-10 pieces for individual flatbreads). Roll each piece into a ball, then flatten it into a circle about 1/4 inch thick.
- In a skillet or griddle over medium heat, cook each flatbread for about 2-3 minutes on each side, or until they puff up and have golden brown spots.
- In the last minute of cooking, sprinkle your choice of vegan cheese over the flatbreads to melt slightly.
- Remove from heat and serve warm with your favorite toppings or dips!
Notes
Substitutions: While whole wheat flour adds a nutty flavor, you can use gluten-free flour if needed. Timing: Ensure your mashed potatoes are at room temperature when you mix them. Avoid Common Mistakes: If your dough is too sticky, sprinkle in a little more flour while kneading. Conversely, if the dough feels dry, add a bit more olive oil or water. Store in an airtight container at room temperature for up to 2-3 days, or freeze with parchment paper between each flatbread for up to a month.