Soft, pan-cooked potato flatbread is one of those simple recipes that turns basic ingredients into something seriously good. The potatoes make the dough tender, the cheese adds a little richness, and the parsley, garlic, and pepper give it more flavor than plain flatbread. You can serve these warm with yogurt, sour cream, dips, soups, or alongside grilled meat.
Ingredients
- 4 medium potatoes
- 2 cups all-purpose flour, plus more for dusting
- 1/2 ounce cheese, finely grated
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- Butter, for brushing after cooking
Instructions
1. Cook the potatoes
Peel the potatoes and cut them into chunks so they cook faster and more evenly. Place them in a pot, cover with water, and boil until fork-tender. This usually takes about 15 to 20 minutes, depending on the size of the pieces.
Drain them well, then let them sit for a minute or two so excess moisture can steam off. Mash the potatoes until smooth. Try to get rid of lumps so the dough is easier to work with later.
2. Make the dough
While the potatoes are still warm, transfer them to a large bowl. Add the flour, grated cheese, parsley, salt, black pepper, garlic powder, and red pepper flakes.
Mix everything together with a spoon or your hands until a soft dough forms. If the dough feels too sticky to handle, add a little more flour, one tablespoon at a time. You want it soft and pliable, not dry or stiff.
3. Divide and shape
Lightly flour your work surface. Divide the dough into equal portions, depending on how large you want the flatbreads. For medium flatbreads, divide it into 6 pieces.
Roll each piece into a ball, then flatten it gently with your hands or a rolling pin into a round about 1/4 inch thick. If the dough sticks, dust lightly with more flour.
4. Cook the flatbreads
Heat a dry skillet or nonstick pan over medium heat. Once hot, place one flatbread in the pan.
Cook for about 2 to 3 minutes on the first side, or until golden spots appear on the bottom. Flip and cook the other side for another 2 to 3 minutes. The flatbread should be cooked through with light golden brown patches on both sides.
Repeat with the remaining dough.
5. Finish with butter
As soon as each flatbread comes off the pan, brush it lightly with butter while still hot. This keeps it soft and adds extra flavor.
Serve warm.
Love this potato flatbread? Save the photo below to your Pinterest board so it’s easy to find when you’re ready to make it.
Tips for the Best Potato Flatbread
- Drain the potatoes well: Too much water will make the dough sticky and harder to shape.
- Mash while warm: Warm potatoes mix more easily with the flour and seasonings.
- Do not add too much flour: A little extra is fine for sticky dough, but too much can make the flatbread dense.
- Keep the heat at medium: If the pan is too hot, the outside will brown before the inside is fully cooked.
- Brush with butter at the end: This keeps the flatbreads soft and gives them a better finish.
Serving Ideas
These potato flatbreads are great with:
- sour cream or Greek yogurt
- garlic butter
- hummus
- grilled chicken or kebabs
- soups and stews
- eggs for breakfast
Small Recipe Notes
- For a cheesier flavor, you can use mozzarella, cheddar, or feta.
- If you want a milder version, reduce or skip the red pepper flakes.
- These are best served warm, but leftovers can be reheated in a dry skillet for a minute or two on each side.
