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In a large mixing bowl, thoroughly mash the peeled, boiled potatoes using a potato masher until smooth with no lumps.
Add the chickpea flour, baking powder, salt, and nutmeg to the mashed potatoes. Mix well to combine the dry ingredients with the potatoes.

Stir in the chopped scallions and the 2 tablespoons of oil into the mixture.

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.

Shape the dough into a large ball, then divide it into 8 equal portions. Roll each portion into a small ball.
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.

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.
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.


In a large mixing bowl, thoroughly mash the peeled, boiled potatoes using a potato masher until smooth with no lumps.
Add the chickpea flour, baking powder, salt, and nutmeg to the mashed potatoes. Mix well to combine the dry ingredients with the potatoes.

Stir in the chopped scallions and the 2 tablespoons of oil into the mixture.

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.

Shape the dough into a large ball, then divide it into 8 equal portions. Roll each portion into a small ball.
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.

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.
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.
