Vegan Potato Flatbread
This Vegan Potato Flatbread is a warm, hearty treat perfect for fall, made with mashed potatoes and served as a delicious accompaniment to soups or spreads.
Ingredients
Main Ingredients
- 2 cups mashed potatoes Use leftovers or freshly prepared.
- 1.5 cups flour Gluten-free flour works wonderfully for a gluten-free version.
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- as needed water For dough consistency.
Optional Flavorings
- to taste herbs like rosemary or thyme For added flavor.
Instructions
Preparation
- If you’re starting with raw potatoes, peel and chop them into small chunks. Boil until tender, then mash them until smooth. Allow the potatoes to cool before proceeding.
Mixing Ingredients
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Add the cooled mashed potatoes and olive oil to the bowl with the dry ingredients. Mix thoroughly, gradually adding water until you form a soft, pliable dough.
Cooking
- On a lightly floured surface, roll out the dough into a circle about ½ inch thick. Aim for a rustic appearance.
- Heat a non-stick skillet over medium heat. Once hot, place the flatbread in the skillet and cook for about 3-4 minutes on each side, or until golden brown.
Notes
Store any leftover flatbread in an airtight container at room temperature for up to three days. You can also freeze it by wrapping the flatbread tightly and placing it in a freezer-safe bag. Reheat in the oven or on a skillet until warm.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 32gProtein: 4gFat: 4gSaturated Fat: 0.5gSodium: 400mgFiber: 4gSugar: 1g
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