• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Gardening
  • About

The Gardening Foodie

menu icon
go to homepage
  • Home
  • Recipes
  • Gardening
  • About
search icon
Homepage link
  • Home
  • Recipes
  • Gardening
  • About
×

19th February 2019

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?

Follow on Facebook, Pinterest and Instagram or Subscribe for the latest recipe updates.

2 ingredient Potato Flatbread

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.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Servings 8 Potato flatbreads

Ingredients
  

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

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: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

More Recipes

  • No knead Spinach and Feta Beer Bread
  • Easy Vanilla Custard Slice (without eggs)
  • Easy 4 ingredient Beer Bread - No knead -no rise
  • Chocolate Cake Tiramisu (without eggs and butter)

Reader Interactions

Comments

  1. Maria | kitchenathoskins says

    February 20, 2019 at 4:50 pm

    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

    February 21, 2019 at 5:11 pm

    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

    March 20, 2019 at 1:10 pm

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

    Reply
    • The Gardening Foodie says

      April 08, 2019 at 7:10 pm

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

      Reply
  4. Beverly DiBenedetti says

    April 09, 2019 at 9:31 am

    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

    May 30, 2019 at 9:02 am

    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
    • The Gardening Foodie says

      May 30, 2019 at 11:32 am

      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

    August 16, 2019 at 11:38 am

    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

    October 08, 2019 at 2:07 am

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

    Reply
    • The Gardening Foodie says

      October 08, 2019 at 8:46 am

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

      Reply
  8. Michelle says

    February 18, 2022 at 3:33 am

    Can these be made in advanced? How is it best to store these?

    Reply
    • The Gardening Foodie says

      February 19, 2022 at 3:56 pm

      Hi Michelle, these flatbreads can be made up to 2 days in advance
      To store: At room temperature: Keeps in an airtight container on the countertop for 1 day
      In the fridge: In an airtight container up to 3 days.
      In the freezer: Cool the cooked flatbreads and separate each with a sheet of parchment paper before freezing. Store in a Ziploc or freezer safe bag or stack in an airtight container. The parchment keeps the flatbread from sticking together once frozen. It also makes it easier to separate, and avoids breaking the flatbreads. Store for up to 2 months in the freezer.

      I hope this helps answer your question 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

author
Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
  • facebook
  • pinterest
  • instagram
  • youtube

Popular recipes

No Yeast Soft Donut Recipe
Danish Butter Cookies
2 Ingredient Donuts
3 ingredient Butter Cookies
Cinnamon Buttermilk Loaf
Stovetop Custard Cream Buns
One Bowl Chocolate Cake (No eggs, No butter)
Homemade Corn Tortillas

Footer

home

↑ BACK TO TOP

MENU

  • Home
  • Recipes
  • Gardening
  • About
  • Privacy Policy
  • Disclosures

SUBSCRIBE


 

Copyright © 2023