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4 whole wheat flatbread are folded on blue plate

Wholesome whole wheat potato flatbread (oil-free)

  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 flatbread 1x
  • Diet: Vegan


Wholesome whole wheat potato flatbread with just 3 ingredients is so easy, you’ll head straight to the pantry for the ultimate whole food, plant-based wrap.



  • 1 cup mashed potatoes (2 medium potatoes)
  • 1 cup whole wheat flour
  • ½ tsp. salt


  1. To make the mashed potatoes, peel and dice the potatoes and add them to a medium pot filled with cold water. Bring the pot to a boil, then lower the heat to a strong simmer, cover the pot and allow the potatoes to cook until they are fork-tender (about 20 minutes). Drain the potatoes and rinse them with cool water to stop the cooking process.
  2. In a medium bowl, mash the potatoes with ½ tsp. salt.
  3. Stir in ½ cup of whole wheat flour with a spoon. Then add the rest of the flour, ¼ a cup at a time, and stir in using the spoon and eventually your hand to form a ball that will stick together. (note: you may end up using a bit more or less of the flour depending on the amount and kind of potatoes you use).
  4. Lightly flour a rolling surface and flip the dough ball a few times so it won’t stick to the board. Using your hands, roll the dough into a long cylinder. Cut the dough into 8 pieces (more or less depending on the size of the flatbread you want).
  5. Pause to heat a heavy-bottomed skillet over medium or, if you are baking the flatbread pre-heat the oven to 425 F (220 C).
  6. Form a ball with each piece, then roll into a round flatbread, about ¼ of an inch thick (use can also use a tortilla press for this, see my notes).
  7. If you are baking the flatbread, roll them, and add them to a baking tray lined with parchment paper. Bake for about 2 minutes until they start to brown and then flip them and bake them for another 2 minutes until brown.
  8. To pan-fry, we find it easiest to add them one-at-a-time to a heated skillet. Flip them after 1 ½ - 2 minutes (when they are brown on the bottom) and fry until they are browned on both sides.
  9. Wrap the cooked flatbread in a dry cloth to keep them warm.


  • If using a tortilla press, be sure to line the top and bottom with parchment paper or plastic wrap so the flatbread doesn’t stick.
  • The main ‘trick’ for perfect flatbread is using equal measures of potato and flour, so don’t worry if you start out with extra potato, just adjust the whole wheat accordingly.
  • If you want to make flavored flatbread, try adding ½ tsp. rosemary, cumin, chili flakes, or another of your favorite spices.
  • If you use leftover mashed garlic potatoes – yummy!
  • Category: On the Side
  • Cuisine: Bread

Keywords: whole wheat potato flatbread

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