The potato flatbread is a tasty vegan and gluten-free idea that can be made in a few minutes with simple ingredients. For this recipe, I prepared a mixture with potatoes, water, and rice flour; then I poured the mixture into a baking dish and topped it with oil and cornmeal. Once baked, it will result in an irresistible tasting flatbread!
For more delicious recipes:
Potato Recipes
Also try:
Broccoli Flatbread
Fennel Flatbread
Zucchini and Carrot Flatbread
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
Ingredients
- 12 oz potatoes (peeled)
- 1 cup rice flour
- 1/2 cup water
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste cornmeal
Tools
- Mandoline
- Baking Dish
Steps
To make the potato flatbread, use a mandoline to slice the potatoes thinly.
In a bowl, pour the rice flour and mix with the water. Also add a tablespoon of extra virgin olive oil and a pinch of salt, continue mixing to obtain a homogeneous mixture.
Then add the potatoes, and mix until a homogeneous mixture is obtained.
Line a baking dish with parchment paper and grease it. Sprinkle the base of the dish with cornmeal and pour in the potato mixture.
Using a spoon, spread the mixture evenly on the baking dish. Dust the surface with more cornmeal, some rosemary, and drizzle with extra virgin olive oil.
Bake in a preheated oven at 392°F for 25-30 minutes, or until golden brown.
Once ready, let it cool slightly and then cut. Serve and enjoy!
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