About the Recipe
By incorporating the mashed baked potatoes into the flatbread dough, you add a unique texture and subtle sweetness to the final product. The process of creating this simple flatbread involves mixing the mashed potatoes with flour, water, and seasonings to form a smooth and pliable dough.
Once the dough is ready, it is rolled out and cooked on a hot griddle or skillet until golden brown and slightly crispy. Whether enjoyed on its own, paired with a savory dip, or used as a base for creative toppings, this leftover baked potato flatbread is sure to become a staple in your culinary repertoire.
Ingredients
1/2 cup GFÂ flour (rice, buckwheat, oat)
1 small baked potato
1 tsp salt
1 tsp baking powder
water to bind
Preparation
Peel the baked potato.
In a large mixing bowl, mash the potato with a fork.
Add & combine all the dry ingredients.
Add 1-2 TBPS water & mix to form a soft, slightly sticky dough. Add more flour if necessary.
Divide into 4 balls. Flour your board.
Roll out each ball to about 1 cm thickness. You don’t want them too thin.
Heat a non-stick skillet/bbq 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, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
Notes:
Adding herbs/spices to the dough work very well in this recipe. Try adding - cumin, oregano, rosemary