Today I’ll introduce you to a delicious recipe: the no-yeast potato flatbread baked in the oven. This dish is perfect for those looking for a simple and tasty alternative, ideal for any occasion. The potato flatbread is a rustic preparation that combines the softness of potatoes with a golden, crispy crust, all without the use of yeast. Easy to make with ingredients you probably already have at home, this recipe will win you over at the first bite! Flavored with rosemary, it is truly irresistible. If you love potatoes, try the pan-fried flatbread with potatoes and cheese, the potato millefeuille, potato roll or cheesy potato mini pies.
Let’s get to work and prepare the no-yeast potato flatbread.
OTHER POTATO RECIPES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the no-yeast potato flatbread
- 1.1 lbs potatoes
- 2 cups all-purpose flour
- 1.5 cups water
- to taste salt and pepper
- 2.8 oz Parmesan cheese
- 1 teaspoon herbs (dried)
- 2.5 oz extra virgin olive oil
Tools
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- Mandoline
- Baking Sheet
Steps for the preparation of the no-yeast potato flatbread
First, peel the potatoes and wash them. Slice them with a mandoline or as thin as possible. You’ll need 1.1 lbs of sliced potatoes. Immerse them in very cold water and let them rest for 30 minutes. They will lose some of their starch.
In a bowl, mix the flour with the water. Add 1.8 oz of Parmesan, salt, pepper, and oil, and mix everything with a hand whisk. Flavor with your preferred herbs (I use sage and rosemary) and mix everything. Add the drained potato slices, ensuring they do not stick together.
Line the oven baking sheet with parchment paper. Pour the batter and potato mixture and spread it over the entire surface. Top with the remaining Parmesan and a drizzle of oil, and bake at 356°F, using the convection setting, for 30-40 minutes. Cut into rectangles and serve.
Storage
You can store the flatbread in the fridge for a couple of days.
