POTATO FLATBREADS, soft and delicious, perfect to fill with cold cuts and cheese, super soft and ideal to vary from the classic Romagna flatbread.
Who said flatbreads have to be made with traditional flour? I wanted to prepare something tasty and quick for lunch and dinner without stress, so I tried the potato flatbreads, soft, light, and super versatile. Perfect as a quick bread for savory fillings with cold cuts and cheese, or for a savory snack or picnic.
I made the potato flatbreads Norwegian style some time ago, but I made some changes to make them even more practical and suitable for my needs, without butter and milk like the traditional lefse.
These potato flatbreads are an easy and quick recipe, without long rising times: just a few simple ingredients to get a super soft and tasty base. I often make them when I want quick homemade bread, to be served warm or lukewarm, to cook in a pan, in the oven, or even in an air fryer.
I use them for savory filled flatbreads with ham, cheese, and vegetables, or for vegetarian versions with arugula and cherry tomatoes. And if I feel like experimenting, I make sweet potato flatbreads, with a dash of jam or spread, perfect for breakfast or kids’ snacks.
In short, these flatbreads are a real kitchen joker: easy, quick, suitable for the whole family, and perfect for any occasion.
Follow me in the kitchen today we have potato flatbreads.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.3 oz potatoes
- 1.6 cups flour
- 1 tbsp extra virgin olive oil
- Half tsp instant yeast for savory preparations
- 1 pinch salt
Steps
Wash and boil the potatoes, then let them cool and mash them with a potato masher.
Add flour, salt, yeast, and oil to the bowl, mix and knead on the work surface.
Divide the dough into 5 pieces and roll them out with a rolling pin.
Cook in the oiled pan, flipping them for a few minutes, keep the heat medium-low and don’t overcook if you want to roll them up easily.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Super Soft and Rollable POTATO FLATBREADS
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FAQ Super Soft and Rollable POTATO FLATBREADS
How do I store them?
They stay soft and tasty when kept in an airtight container in the fridge for 2-3 days. They can also be frozen, separating each flatbread with parchment paper.
How can I make it even more flavorful?
Add spices, herbs, or grated cheese to the dough for an extra touch. Potato flatbreads are great with thyme, rosemary, or Parmesan.
Are potato flatbreads suitable for all diets?
Practically yes, you can adapt the recipe by choosing vegan, vegetarian, or protein fillings according to your needs.
Can they be made without flour?
Sure! You can use only potatoes and potato starch for a 100% gluten-free result.
