Potato Flatbread
Potato Flatbread
Ingredients
For the Flatbreads
- 2 pounds boiled potatoes, peeled and mashed
- 1 1/2 cups chickpea flour, or other flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup scallions, chopped
- 2 tablespoons oil, for mixing into the dough
For Finishing
- 2 tablespoons garlic oil, for brushing
- 1 tablespoon scallions, chopped, for garnish
Instructions
- 1
In a large mixing bowl, thoroughly mash the peeled, boiled potatoes using a potato masher until smooth with no lumps.
⏱️ 5 min - 2
Add the chickpea flour, baking powder, salt, and nutmeg to the mashed potatoes. Mix well to combine the dry ingredients with the potatoes.
⏱️ 3 min
- 3
Stir in the chopped scallions and the 2 tablespoons of oil into the mixture.
⏱️ 2 min
- 4
Using your hands, mix and knead all the ingredients together in the bowl until a cohesive, soft dough forms. It should be pliable and not too sticky.
⏱️ 5 min
- 5
Shape the dough into a large ball, then divide it into 8 equal portions. Roll each portion into a small ball.
⏱️ 5 min - 6
Place one dough ball between two sheets of wax paper. Use a rolling pin to roll it out into a thin, circular flatbread, about 6-8 inches in diameter. Repeat this process for all remaining dough portions.
⏱️ 15 min
- 7
Heat a large non-stick pan over medium heat. Carefully peel off the wax paper from a rolled flatbread and transfer it to the hot pan. Cook for 2 to 4 minutes per side, until golden brown spots appear and the flatbread is cooked through. Repeat with the remaining flatbreads.
⏱️ 50 min - 8
As each flatbread finishes cooking, stack them on a plate. Immediately brush the top of each hot flatbread with garlic oil for added flavor. Garnish with additional chopped scallions before serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Flatbread
Ingredients
For the Flatbreads
- 2 pounds boiled potatoes, peeled and mashed
- 1 1/2 cups chickpea flour, or other flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup scallions, chopped
- 2 tablespoons oil, for mixing into the dough
For Finishing
- 2 tablespoons garlic oil, for brushing
- 1 tablespoon scallions, chopped, for garnish
Instructions
- 1
In a large mixing bowl, thoroughly mash the peeled, boiled potatoes using a potato masher until smooth with no lumps.
⏱️ 5 min - 2
Add the chickpea flour, baking powder, salt, and nutmeg to the mashed potatoes. Mix well to combine the dry ingredients with the potatoes.
⏱️ 3 min - 3
Stir in the chopped scallions and the 2 tablespoons of oil into the mixture.
⏱️ 2 min - 4
Using your hands, mix and knead all the ingredients together in the bowl until a cohesive, soft dough forms. It should be pliable and not too sticky.
⏱️ 5 min - 5
Shape the dough into a large ball, then divide it into 8 equal portions. Roll each portion into a small ball.
⏱️ 5 min - 6
Place one dough ball between two sheets of wax paper. Use a rolling pin to roll it out into a thin, circular flatbread, about 6-8 inches in diameter. Repeat this process for all remaining dough portions.
⏱️ 15 min - 7
Heat a large non-stick pan over medium heat. Carefully peel off the wax paper from a rolled flatbread and transfer it to the hot pan. Cook for 2 to 4 minutes per side, until golden brown spots appear and the flatbread is cooked through. Repeat with the remaining flatbreads.
⏱️ 50 min - 8
As each flatbread finishes cooking, stack them on a plate. Immediately brush the top of each hot flatbread with garlic oil for added flavor. Garnish with additional chopped scallions before serving warm.
⏱️ 5 min