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.
Servings: 8 Potato flatbreads
- 1 cup / 120g all purpose / cake flour
- 1 cup / about 220g mashed potatoes
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
- 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.
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