An easy flatbread without flour, the potato flatbread is gluten-free and fat-free. It’s a flatbread made with just two ingredients and is very soft; you can roll it, fold it in half, or into a fan shape. I filled it with stracchino, vegan cold cuts, mixed salad, but of course, you can enrich it with whatever you like. It takes just a few minutes to prepare, doesn’t require resting, and the dough doesn’t need to rest, so you really should try them. If you love potato recipes, try the sweet potato flatbread, the soft potato rolls, the potato cake or gattò.
Let’s get to work and prepare the potato flatbread.
OTHER POTATO RECIPES
- Difficulty: Medium
- Cost: Inexpensive
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing potato flatbreads
- 19.4 oz boiled potatoes
- 3.5 oz potato starch
- to taste salt
Tools
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- Pan
- Pressure Cookers
- Steamer Basket
Steps for preparing potato flatbreads
First, peel the potatoes, preferably old ones, and cut them into chunks. Steam them until they are very soft. While they’re still hot, salt them and mash with a potato masher or a fork; it’s fine if there are some lumps.
Let them cool completely, then knead them with potato starch. If the dough is too dry, add a little water. You should end up with a non-sticky dough. Divide the dough into 4 parts (about 5.5 oz each).
Using some potato starch, roll out the flatbreads on a sheet of baking paper. Brush a pan with extra virgin olive oil and, using the baking paper, place it onto the pan. Cook for a few minutes on each side, turning halfway through. Serve and fill with whatever you like.
Storage
Store in the fridge for a couple of days covered with plastic wrap.
