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.
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.
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.
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.
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.
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
Easy Homemade Flour Tortilla Recipe
Yeast Free Soft Garlic Butter Naan
Toasted Sesame and Garlic filled Naan
Still hungry for more?
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2 ingredient Potato Flatbread
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
- Immediately after boiling and mashing the potatoes, add it to the flour. This will help make the flatbreads softer. 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.
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.
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!!
I love your flatbread recipe, it is too easy and yummy.
Hi Naveen... Thank you, I am so glad that you like the recipe 🙂
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.
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
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 🙂
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!!!
Thank you for sharing these lovely recipes n good ideas
Looks delicious n yummy
A must try
Hi Lallie, thank you and you are welcome...I am so glad that you are enjoying the recipes 🙂
Can these be made in advanced? How is it best to store these?
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 🙂