I’m really excited to share this recipe with you! It’s true, you only need two pantry-staple ingredients for this recipe, potatoes and flour - that’s it! Plus it’s easy to make and to work around dietary restrictions. For example, the version I’ve made here is gluten-free, using only purple sweet potato and whole-grain oat flour. You can add salt and spices as you like, but all you really need is whatever potato and flour you happen to have on-hand. I love that this flatbread browns and can be picked up and held as a wrap, yet is soft enough to easily cut through with a fork. I don’t know about you, but finding flatbreads with nutritious organic ingredients in the store has been challenging for me, so making them this easily with ingredients of my choice is a game-changer for sure! Trying out different flours, potatoes, and seasonings can really make each batch interesting, too. The flatbreads will take on the color of the potato you choose. In this case, I used purple sweet potatoes. These work great as wraps, tortillas, naan, and pizza crust!
The potato can be steamed or baked - I’ve baked the pictured purple sweet potato, which gives it a little more of that roasted flavor. Once cooled enough to handle, mix equal parts potato and flour until well combined. Form it into a dough ball.
Divide the dough ball into four, then eight dough balls. Of course, if you’d like to make only four, just make half the recipe.
Flatten the dough, then roll it out to form the flatbread, stacking the finished flatbreads with waxed paper. Pan fry (no oil necessary) or bake in the oven to finish them. It’s as easy as that!
By the way, don’t be concerned about the length of instructions below - I just want to make sure it’s clear how to do each step for each option. The steps themselves are really easy, and the hands-on time is minimal - most of the time involved is cook time. Making a batch or two of these in advance will have a family set for a few days, making meals really quick and easy. While I haven’t yet tried freezing them, I imagine they’d freeze well if precooked and with wax paper between them.
Easy Potato Flatbread Recipe
vegan | EASY | gluten-free | 5 ingredients or less | yeast-free
These flatbreads are so easy to make! I don’t even find I need oil for pan-frying or flour to roll them out. For frying, just make sure you get your pan good and hot before placing the flatbread in it. For rolling, you may need more oat flour if you’re using steamed potatoes, due to their moisture content.
Makes 8 flatbreads
Prep potatoes: 5 minutes
Bake potatoes: 45-60 minutes — or — Steam potatoes: 20 minutes
Prep 8 flatbreads: 10 minutes
Pan-fry 8 flatbreads: 32 minutes — or — Bake 8 flatbreads: 15 minutes
Note: Baking potatoes brings out a little more flavor but takes longer. Make sure that, however you cook your potatoes, they’re nice and soft, cooked thoroughly to avoid lumps in the dough.
Potatoes of choice - sweet or standard - enough to make 2 cups cooked
2 cups whole-grain flour - I like to use oat
Pinch salt (optional)
Seasonings of choice (optional)
Prep potatoes by baking or steaming. To bake, set your oven to 425 degrees. Wash and poke holes in your potatoes with a fork to allow the steam pressure out. Place on baking tray in the center of your oven for 45 minutes. Check for doneness and add more time if needed until nice and soft for making the dough. Once cooled enough to handle, cut the potatoes in half and scoop out the centers, measuring out two cups. To steam, place a pot with a couple inches of water in the bottom onto the stove at hight heat. Wash, peel, and chop your potatoes into bite-sized pieces. Place them in a steamer basket. Once the pot water is boiling, place the basket inside, turn down to a simmer (med-low) and cover with a lid. Set timer for 15 minutes. Potatoes should be soft when poked with a fork. Steam longer if needed.
Place two cups of potato and two cups of flour into a mixer bowl and add any desired salt or seasonings. If using a stand mixer, mix with the paddle until well combined. Otherwise, you can knead the dough with wet hands until well combined.
Form the dough into a ball. Pull it apart in half, then into four, then the four into eight equal balls.
To form each flatbread, flatten it with the palm of your hand. Pick it up, hold it by the edge, and squeeze & turn the flatbread to help the edges form a round and stick together. Place it back on your rolling surface (I like to use waxed paper to help keep it from sticking) and roll the flatbread out evenly to about ⅛ inch.
Cook the flatbread. To bake, place the flatbreads on baking sheets in the center of the oven and bake at 350 degrees for 15 minutes. To fry each flatbread, heat a large pan, then place a flatbread in the pan and cook for two minutes. Flip and cook another minute and remove from heat, placing on a large plate and covering it with another plate while the others cook. Add each cooked flatbread to the covered plate until ready to serve.