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
- 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.
- In a medium bowl, mash the potatoes with ½ tsp. salt.
- 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).
- 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).
- 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).
- 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).
- 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.
- 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.
- 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