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2 ingredient Potato Flatbread

Super soft and easy to make, this  2 ingredient Potato Flatbread is perfect used as a wrap or mopping up your favourite gravy or curry. With no butter oil or yeast used, this is an incredibly delicious flatbread.

2 ingredient Potato Flatbread

This is probably the easiest flatbread EVER!!!  I mean with just 2 basic ingredients, it doesn’t get any better or easier than this. Oh hold on a minute, it actually does get better…there is no kneading or resting of the dough required.

In fact the less you handle the dough, the softer the cooked flatbreads will be. Amazing right?

CAN THESE FLATBREADS BE FROZEN

Yes, these flatbreads can be frozen. Just stack the individually cooked flatbreads between layers of parchment/ baking paper and freeze.

To reheat, just place the flatbreads between paper towels and pop it into the microwave. Warm on the low setting at 10 seconds intervals, until it has warmed enough to your preference.

Do not overheat or this will cause the flatbreads to get stiff.  Keep the warmed flatbread covered, so that it remains soft.

2 ingredient Potato Flatbread

Besides the simplicity of this recipe, it is also extremely versatile.

You can add chopped chives, dried chilli flakes, herbs and spices to the mix or brush with garlic butter. The deliciousness is endless.

2 ingredient Potato Flatbread

A few tips to ensure perfectly soft flatbreads

Immediately after boiling and mashing the potatoes, add it to the flour. This will help make the flatbreads softer.

Mix the flour and mashed potato together until just combined to form a soft dough. Avoid overhandling the dough.

When rolling out into disks, just lightly dust the board or surface with a little flour as needed. Using too much flour will result in a tough, hard flatbread.

Keep the cooked flatbreads covered with a kitchen towel or foil. This will also help keep the flatbreads softer.

MAKING THE 2 INGREDIENT POTATO FLATBREAD

Start by boiling 3 medium-sized potatoes in lightly salted water or season to taste.

When the potatoes are softened, strain out the water and mash the potatoes until smooth.

add flour and the hot mashed potatoes into a mixing bowl.

2 ingredient Potato Flatbread

Mix the flour and the mashed potatoes with a fork to combine and then using your hand, mix and work gently to form a soft dough.

Divide the dough into 6 to 8 equal pieces. Dust a little flour on your board or work surface and roll out the dough thin, about ⅛ of an inch / 3mm.

Heat a non-stick pan on medium-low heat and cook for 30 to 40 seconds on each side.

Keep the cooked flatbreads covered with a kitchen towel or foil. This will also help keep the flatbreads softer.

2 ingredient Potato Flatbread

These flatbreads are best served warm.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing Flatbread recipes

3 Ingredient Spicy Garlic Flatbread 

Homemade Corn Tortillas

Easy Homemade Flour Tortilla Recipe 

 Greek Pita Flatbread 

Yeast Free Soft Garlic Butter Naan

 Toasted Sesame and Garlic filled Naan

Still hungry for more?

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2 ingredient Potato Flatbread

2 ingredient Potato Flatbread

5 from 3 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings 8 Potato flatbreads
Tap or hover to scale
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Super soft and easy to make, this 2 ingredient Potato Flatbread is perfect used as a wrap or mopping up your favourite gravy or curry. With no butter oil or yeast used, this is an incredibly delicious flatbread.

Ingredients

  • 1 cup / 120g all purpose / cake flour
  • 1 cup / about 220g mashed potatoes
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Instructions

  • Start by boiling 3 medium sized potatoes in lightly salted water or season to taste.
  • When the potatoes are softened, strain out the water and mash the potatoes until smooth.
  • add flour and the hot mashed potatoes into a mixing bowl. SEE NOTE 1
  • Mix the flour and the mashed potatoes with a fork to combine and then using your hand, mix and work gently to form a soft dough.
  • Divide the dough into 6 to 8 equal pieces.
  • Dust a little flour on your board or work surface and roll out the dough thin, about ⅛ of an inch / 3mm. SEE NOTE 2
  • Heat a non-stick pan on medium low heat and cook for 30 to 40 seconds on each side.
  • Keep the cooked flatbreads covered with a kitchen towel or foil. This will also help keep the flatbreads softer.
  • These flatbreads are best served warm

Notes

  1. Immediately after boiling and mashing the potatoes, add it to the flour. This will help make the flatbreads softer. 2.
  2. When rolling out into disks, just lightly dust the board or surface with a little flour as needed. Using too much flour will result in a tough, hard flatbread.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie

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Reader Interactions

Comments

  1. Maria | kitchenathoskins says

    20th February 2019 at

    5 stars
    This bread look so amazingly soft Ashika 🙂 We use flatbreads all the time to eat with curries, so this is a recipe i’m gonna make soon, thanks for this awesome recipe.

    Reply
  2. Kelly @ Kelly Lynns Sweets and Treats says

    21st February 2019 at

    You get me every time with your 2-ingredient easy recipes like this! No excuse not to make these! I am such a carb fiend I would just eat these as a snack!!

    Reply
  3. Naveen Sohail says

    20th March 2019 at

    I love your flatbread recipe, it is too easy and yummy.

    Reply
    • Ashika says

      8th April 2019 at

      Hi Naveen… Thank you, I am so glad that you like the recipe 🙂

      Reply
  4. Beverly DiBenedetti says

    9th April 2019 at

    MY LATE Austrian GRANDMOTHER USED TO MAKE THESE AND CALLED THEM POTAAOT PANCAKES. SHE ALSO CALLED THEM SOMETHING ELSE IN HER WN LANGUAGE BUT I DON’T REMEMBER WHAT IT WAS.

    Reply
  5. Diana Benito says

    30th May 2019 at

    Hi,

    Thanks for sharing such a lovely and easy recipe. Can I replace all purpose flour with wholewheat or bread flour? Would that provide the same soft texture? Please advise.

    Thanks
    Diana

    Reply
    • Ashika says

      30th May 2019 at

      Hi Diana, Thank you for your kind words. I have not tried whole wheat or bread flour in this recipe before. However, I have used it in other flatbread recipes and know that it does change the texture. Still soft but slightly tougher than if you just use all-purpose or cake flour. The most important thing is that you cover the flatbread with a kitchen cloth immediately after it has cooked. the steam from the stack of covered hot flatbread will contribute to the softness as well.
      I hope that this helps answer your question 🙂

      Reply
  6. Kat says

    16th August 2019 at

    5 stars
    My Norwegian Grandmother used to make this all the time!!! We called it potato pancakes. We used to eat them with a little butter, cinnamon and sugar, then roll it up. Absolutely delicious!!!

    Reply
  7. Lallie says

    8th October 2019 at

    5 stars
    Thank you for sharing these lovely recipes n good ideas
    Looks delicious n yummy
    A must try

    Reply
    • Ashika says

      8th October 2019 at

      Hi Lallie, thank you and you are welcome…I am so glad that you are enjoying the recipes 🙂

      Reply

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