Potato Flatbread (Gluten-Free, No-Yeast)
Potato flatbread is a simple, versatile, and satisfying recipe that uses mashed potatoes as the base ingredient. This gluten-free and yeast-free flatbread is soft, pliable, and perfect as a wrap, for dipping, or as a side to soups and stews. The potato base makes it naturally moist and flavorful, while its gluten-free nature ensures it caters to those with dietary restrictions.
Ingredients:
3 medium-large potatoes (about 400 g; see instructions for preparation)
120 g flour (gluten-free; plus extra for kneading; see notes for alternatives)
1 tsp baking powder
½-¾ tsp salt (adjust to taste)
1 pinch of nutmeg (optional, for added flavor)
1 tbsp oil (13 g; plus extra for frying)
⅓ cup scallions (chopped; approximately 40 g)
Instructions:
Prepare the Potatoes:
Peel and chop the potatoes into chunks.
Boil the potatoes in a pot of salted water until they are fork-tender (about 10-15 minutes).
Drain well and mash the potatoes until smooth. Let them cool completely.
Make the Dough:
In a large mixing bowl, combine the cooled mashed potatoes, flour, baking powder, salt, and nutmeg.
Mix thoroughly until the ingredients come together into a dough. Adjust the consistency by adding more flour, a tablespoon at a time, if the dough is too sticky.
Incorporate Scallions:
Add the chopped scallions to the dough and knead lightly to distribute them evenly.
Shape the Flatbreads:
Divide the dough into equal portions (about 6-8 pieces).
Roll each portion into a ball and flatten it into a round disk about 5-6 mm thick.
Cook the Flatbreads:
Heat a non-stick skillet over medium heat and add a small amount of oil.
Cook the flatbreads one or two at a time, about 2-3 minutes per side, until golden brown and slightly crisp.
Serve:
Serve warm with your favorite dips, spreads, or as a side to soups and salads.
Notes:
Potato Choice: Use starchy potatoes like russets for a softer texture. If using waxy potatoes, reduce the amount of added liquid to maintain the dough’s consistency.
Binding Agents: Adding a small amount of tapioca flour or psyllium husk can improve pliability, though it’s not always necessary.
Cooking Method: A non-stick pan or cast-iron skillet ensures even cooking and prevents sticking.
Flavor Additions: Add herbs, spices, or garlic powder to the dough for extra flavor.
Storage: Store cooked flatbreads in an airtight container for up to 2 days or freeze them for longer storage. Reheat on a skillet or in the microwave to refresh their texture.
Tips:
Texture Adjustment: Adjust the amount of flour depending on how wet your mashed potatoes are. Aim for a soft, non-sticky dough.
Uniform Thickness: Roll the flatbread evenly to ensure it cooks through without burning.
Gluten-Free Flour Options: Use rice flour, almond flour, or a gluten-free all-purpose blend. Experiment to find your favorite.
Prevent Drying: Cover cooked flatbreads with a clean kitchen towel to keep them soft.
Servings:
This recipe typically makes 6-8 flatbreads, depending on size and thickness.
Ingredients (Serves 4-6):
2 cups mashed potatoes (cooled)
1 cup gluten-free flour (plus extra for dusting)
1/4 tsp salt (adjust to taste)
Optional: 1 tbsp olive oil for added softness
Instructions:
In a bowl, combine mashed potatoes, gluten-free flour, and salt. Mix until a soft dough forms.
Divide the dough into 6-8 equal portions and roll into balls.
On a floured surface, roll each ball into a thin circle (about 1/8 inch thick).
Heat a skillet over medium heat. Cook each flatbread for 1-2 minutes per side until golden spots appear.
Serve warm or store for later use.
Enjoy this quick and easy flatbread with your favorite toppings or accompaniments!
Enjoy your gluten-free potato flatbreads!