Soft and Fragrant Rosemary Potato Flatbreads
The potato flatbreads are a simple and irresistible recipe, perfect for those who love soft and fragrant leavened products. Thanks to the boiled potatoes in the dough, these flatbreads are soft inside and slightly crispy outside, ideal to enjoy on their own or filled with cold cuts, cheeses, and vegetables.
Easy to prepare and with a genuine taste, they are perfect for aperitifs, savory snacks, or as a substitute for bread. The touch of fresh rosemary and a drizzle of oil make these flatbreads fragrant and flavorful, just like those from the bakery!
Find out how to make soft and golden flatbreads, perfect for any occasion and easy to make at home.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10/20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft and Fragrant Rosemary Potato Flatbreads:
- 9 oz potatoes (Boiled)
- 2.5 cups all-purpose flour
- 0.42 oz fresh yeast
- 0.5 cup water
- 1.35 tbsp extra virgin olive oil
- rosemary
- salt
Steps
For the preparation of the Soft and Fragrant Rosemary Potato Flatbreads, watch the video HERE.
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Boil the potatoes in salted water until they are soft. Drain and then mash them well with a potato masher. Let them cool completely before using them in the dough.
In a large bowl, combine the flour, mashed potatoes, yeast, extra virgin olive oil, and salt. Gradually add the water
Knead for about 10 minutes, until you get a smooth and soft dough.
Shape it into a ball, cover it with a cloth or plastic wrap, and let it rise until doubled in volume (about 1-2 hours, depending on temperature).
Take the dough again and divide it into smaller pieces
form balls. Slightly flatten them to get round flatbreads. Place them on a baking tray lined with parchment paper, leaving some space between each one.
Let them rise again for 20 minutes, then brush the surface with a drizzle of extra virgin olive oil and add fresh rosemary.
Bake in a preheated oven at 430°F for about 20 minutes, until golden and soft.
👉 Serve them warm or cold: the rosemary potato flatbreads are perfect as a snack, appetizer, or bread substitute!
Tips & Storage:
For an even softer result, use well-boiled and completely cooled potatoes before adding them to the dough.
You can enrich the flatbreads with sesame seeds, pumpkin seeds, or aromatic herbs to taste.
If you prefer, you can brush the flatbreads with a little milk or water as well as oil, to make them more golden on the surface.
Serve them warm to best appreciate their internal softness and outer crispiness.
Store the flatbreads in an airtight container or plastic bag at room temperature for 1-2 days.
They can be reheated in the oven at 320°F for a few minutes to regain fragrance and softness.
They can be frozen when cooked, separating them with parchment paper: just thaw them at room temperature and heat in the oven before serving.
