Soft potato flatbreads are super easy and quick. The recipe does not use flour as in the classic oil flatbread recipe, but alternatively, you can also try the yogurt flatbreads. “Well, those who follow me know!” flatbreads are my specialty, today I want to offer you this gluten-free, yeast-free, oil-free, and lard-free version, truly delightful and perfect for all palates! This recipe makes about 4 flatbreads, you can also make them in mini versions, maybe even sweet ones filled with spreads or jams.
If you are looking for more flatbread recipes, take a look at these:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4-5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 430.15 (Kcal)
- Carbohydrates 37.93 (g) of which sugars 3.62 (g)
- Proteins 28.62 (g)
- Fat 18.79 (g) of which saturated 10.03 (g)of which unsaturated 8.16 (g)
- Fibers 2.33 (g)
- Sodium 1,876.78 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14.11 oz potatoes
- 2 pinches salt
- 10.58 oz potato starch
- 7.05 oz prosciutto
- 7.76 oz mozzarella
- 3.53 oz arugula
How to prepare soft potato flatbreads
Peel the potatoes, then cut them into pieces.
Blanch them in salted boiling water for 6-7 minutes, drain and mash them with a potato masher, then season with a pinch of salt.
Add the potato starch, a little at a time, knead well with your hands until you form a soft, non-sticky dough; if necessary, add more starch.
At this point, divide the dough into 4 portions, then roll out the flatbreads with a rolling pin to a thickness of about 0.39 inches.
Use a lid to cut into a round shape, re-knead the scraps and make more flatbreads.
Cook in a non-stick pan for 2-3 minutes per side over medium-low heat. After cooking, remove from heat and fill as you like; I added arugula, prosciutto, and mozzarella.
Preservation of soft potato flatbreads
Soft potato flatbreads can be stored in a food bag until the next day. They can be frozen.
FAQ (Frequently Asked Questions)
Can Soft Potato Flatbreads be baked in the oven?
If you prefer, yes, you can bake them at 356°F with the oven preheated for about 12 minutes.
What type of potatoes to use?
You can use yellow-fleshed potatoes, mash them while still hot to avoid lumps.
Watch the video recipe
