Preparation

Forget waiting for dough to rise or hunting down specialty ingredients. These potato flatbreads come together in minutes and require only the most basic pantry staples. The potato keeps them tender and moist, while the quick cooking method means you can go from craving to eating in under 30 minutes.

This is accessible cooking at its finest: no stand mixer, no resting time, no precise temperature control. Just mix, roll, and cook in a regular pan. The potatoes can be freshly boiled or leftovers—even instant mashed potatoes work in a pinch.

Making the Flatbreads

1. If starting with whole potatoes, boil them until tender, then drain and mash roughly with a fork. Let cool slightly.
2. In a large bowl, combine flour, salt, and baking powder.
3. Add the smashed potatoes and 2 tablespoons olive oil. Mix with your hands or a fork.
4. Add warm water gradually, 1 tablespoon at a time, until a soft dough forms. It should be slightly sticky but manageable.
5. Divide dough into 6 equal portions. On a floured surface, roll each into a circle about 6-7 inches across and 1/4 inch thick.
6. Heat a large skillet over medium-high heat. Brush lightly with remaining oil.
7. Cook each flatbread for 2-3 minutes per side until golden spots appear and bread puffs slightly.
8. Stack cooked flatbreads on a plate and cover with a kitchen towel to keep warm.

Topping Ideas

The genius of these flatbreads is their versatility. Go savory with mashed canned beans, crumbled cheese, and hot sauce. Try breakfast-style with fried eggs and pickles. Or go sweet with yogurt and jam. They're a blank canvas for whatever needs using up in your kitchen.

These freeze beautifully too—just separate with parchment paper, freeze in a bag, and reheat in a dry pan whenever hunger strikes.