Table of Contents
Discover the joy of making your own gluten free vegan potato flatbread at home! This recipe is not only easy to follow but also delivers soft, flavorful flatbreads that are perfect for any meal. Whether you’re gluten-free, vegan, or just looking for a delicious alternative, this gluten free vegan potato flatbread is sure to impress.
I first stumbled upon this recipe during a trip to India, where street vendors served hot, fresh flatbreads with every meal. Inspired by the simplicity and versatility, I adapted it to fit a gluten-free and vegan lifestyle. Now, it’s a staple in my kitchen, and I’m thrilled to share it with you!
Get ready to cook up a storm with this gluten free vegan potato flatbread recipe. It’s time to bring a taste of homemade goodness to your table!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before diving into the recipe, make sure you have all your ingredients measured and ready. This will make the process smoother and more enjoyable. Also, ensure your blender is clean and ready for the potato puree.
Ingredients You’ll Need
| Category | Ingredients |
|---|---|
| Potato Puree | 2 medium gold potatoes |
| 1 1/4 cup water | |
| Dough | 1 cup gluten-free flour |
| 1 cup potato puree (above) | |
| 3/4 cup tapioca flour | |
| 1 tsp salt | |
| 1 tsp baking powder |
Step-by-Step Guide
- Potato Puree: Roughly chop the potatoes. Put them in a saucepan, add the water, cover, and boil until tender.
- Transfer the boiled potatoes to a blender. Blend until smooth. If it won’t blend, add 1/4 cup more water.
- Immediately transfer the puree to a bowl and clean your blender to prevent residue from hardening.
- Dough: In a large mixing bowl, combine all the dry ingredients (gluten-free flour, tapioca flour, salt, and baking powder). Stir well.
- Add 1 cup of the potato puree to the dry ingredients. Mix to form a soft, slightly sticky dough. Adjust the amount of flour and potato puree if necessary.
- Divide the dough into 5 equal balls. Roll out each ball to about 1 cm thickness.
- Heat a non-stick skillet to medium-high heat. Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show.
- Flip the flatbread and cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
- Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
- Store the gluten free vegan potato flatbread in an airtight container in the fridge for up to 4 days. Reheat as needed.
Pointers for Perfection & How to Store
For the best results, ensure your dough is soft and slightly sticky. If it’s too dry, add a bit more potato puree. If it’s too wet, add a bit more gluten-free flour. Also, make sure your skillet is hot enough to create those beautiful brown spots on the gluten free vegan potato flatbread.
If you’re looking for another delicious flatbread recipe, check out this Gluten Free Quinoa Flatbread Recipe.
Print
Gluten Free Vegan Potato Flatbread
- Total Time: 40
- Yield: 8 flatbreads 1x
- Diet: Gluten Free
Description
This Gluten-Free Vegan Potato Flatbread is a magical recipe that transforms simple mashed potatoes into soft, pliable, and delicious bread. Requiring only 3 main ingredients and no yeast, these flatbreads come together quickly and are perfect for wrapping fillings, dipping in curry, or enjoying as a savory side. They are naturally egg-free, dairy-free, and incredibly comforting.
Ingredients
1 lb (approx. 450g) starchy potatoes (Yukon Gold or Russet work best), peeled and chopped
1 ½ cups gluten-free all-purpose flour blend (plus extra for dusting)
1 teaspoon salt
1 teaspoon baking powder (optional, for extra fluffiness)
1 tablespoon olive oil (for the dough, optional)
Chopped fresh herbs or garlic powder (optional, for flavor)
Instructions
1. Boil Potatoes: Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
2. Mash & Cool: Drain the potatoes very thoroughly (excess moisture makes the dough sticky). Mash them until completely smooth and lump-free using a potato masher or ricer. Let them cool for 10 minutes until warm but not hot.
3. Make Dough: In a large bowl, mix the mashed potatoes with the gluten-free flour, salt, and baking powder (if using). Use your hands to knead the mixture until a soft, non-sticky dough forms. If it is too sticky, add a little more flour; if too dry, add a splash of olive oil.
4. Divide: Divide the dough into 6–8 equal portions. Roll each portion into a ball.
5. Roll Out: On a generously floured surface, roll out each ball into a thin round circle (approx. ⅛ inch thick).
6. Cook: Heat a non-stick skillet or cast-iron pan over medium-high heat. Do not add oil (dry fry). Place a flatbread in the pan and cook for 2–3 minutes. You will see bubbles form.
7. Flip: Flip and cook for another 2 minutes on the other side until golden brown spots appear.
8. Serve: Remove from the pan and stack them wrapped in a clean kitchen towel to keep them soft and pliable while you cook the rest.
Notes
Potatoes: It is crucial to let the steam escape the potatoes after draining. Wet potatoes require too much flour, which can make the bread rubbery.
Flour Type: Use a 1-to-1 gluten-free baking flour blend. Single flours like coconut flour will not work here.
Storage: These flatbreads are best eaten fresh but can be stored in an airtight container for 2 days. Reheat in a dry pan or toaster to restore softness.
Freezing: You can freeze the cooked flatbreads with parchment paper between them for up to 1 month.
- Prep Time: 20
- Cook Time: 20
- Category: Bread
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 flatbread
- Calories: 140
- Sugar: 1
- Sodium: 300
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can experiment with other gluten-free flours. For example, brown rice flour works well. Just adjust the ratio to 1 cup tapioca flour to 3/4 cup brown rice flour.
- How do I reheat the flatbreads?
- Simply heat them in a dry skillet over medium heat for about 30 seconds on each side, or until warmed through.
Can I freeze the flatbreads?
Absolutely! Place them in an airtight container with parchment paper between each flatbread to prevent sticking. They can be frozen for up to 3 months.
Dig In & Enjoy!
There you have it—your very own gluten free vegan potato flatbread! Whether you serve them with curry, hummus, or just enjoy them on their own, these flatbreads are sure to become a favorite. Happy cooking!
For more delicious ideas, follow me on Pinterest.