Cheesy potato flatbread
The easiest potato flatbread!
This delicious and easy to make flatbread calls for only 3 ingredients that you probably already have in your pantry, 1 bowl and very little kneading. They are inspired by traditional Irish potato bread (also knwon as farls), although in these case I chose to stuff them with some mozzarella cheese for a delicious stretchy and flavourful interior.
This recipe is also perfect for using lefover mashed potatoes and is completely dairy free, and gluten free, perfect for a easy and quick breakfast or dinner side bread. The secret to the bread is the potatoes which avoid tedious kneading and proofing and give a fluffy and tender texture !
I love enjoying this flatbread with some avocado and eggs for breakfast or as a side for a delcious curry or stew for dinner. In this case I have brushed it with a homemade parsley and garlic oil but you can switch up the herbs and add coriander or italian seasoning instead.
🌱Vegan and GF options
🍽️ 2 flatbreads
Ingredients
460g potato, peeled and cut into quaters
150g flour (wheat or GF)
2 tsp baking powder
Optional filling: shredded mozzarella cheese
Method
Add the potatoes to a pot with salted water and boil for approximately 20 minutes until they become soft and fork tender. Drain all the water and mash them with a potato masher or ricer. Leave then to cool down for 10-15min until you can handle them.
Next, add in the mashed potatoes to a bowl and add in flour and baking powder. Start kneading it with your hands until it becomes a dough. This should take a couple of minutes. The aim is to add in enough flour to prevent this dough from being overly sticky but it should still have a slightly ‘wet’ texture, this can vary depending on the type of potatoes you are using and how much moisture they retain.
Add flour to the kitchen counter to prevent the dough from sticking and transfer your potato dough. DIvide into two equal portions and roll each into a ball. Dust the ball with flour and with the help of a rolling pin roll it out into a rectangle. Now you can add as much shredded mozzarella as you want in the middle and then fold over each side until the cheese is completely covered with the dough. Dust with more flour and then flaten it with a rolling pin to form your flatbread.
Heat a pan to medium heat and add 1 tbsp of olive oil. When hot, begin cooking the flatbread for abour 5 minutes on each side until golden brown.
Serve immidetely and enjoy while hot! You can brush them with some olive oil and chooped parsley and garlic if you wish.
FAQS and Tips
You can use leftover potato mash for this recipe, just measure it with a scale and mix with flour accordingly.
The dough can be prepared in advance, just cover it with cling film and sotre it in the fridge for up to 2 days until ready to consume
I recommend oiling your hands while dealing with the dough to prevent it from sticking too much to your hands
