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