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Soft potato flatbread

Incredibly simple and versatile potato flatbread. This is a traditional side dish in some parts of Slovakia and one of my favourite things to eat. The original recipe, of course, calls for white wheat flour but I swapped this for wholegrain spelt flour and the flatbreads are still very soft and even more delicious, not mentioning the fact that they are more nutritious, too.

Originally, these are served brushed with fat (butter or duck/goose fat), alongside stewed red cabbage and roasted duck leg. They go really well with stewed red cabbage, so I often serve this traditional combo together, but also use them in wraps or a side to so many other dishes (they would be perfect with a sour soup, too).

There are two ways of preparing the potatoes. You can either cook whole potatoes (washed before cooking) and then wait for them to get cooler, peel and mash them. Alternatively, and what I do most of the time is to peel and dice potatoes and cook them after that. They are cooked much quicker when diced, and it is also easier to mash them immediately. When cooking whole potatoes, you will need to let them cool for some time before you start peeling them and then mash them. I have noticed that they are better when the prepared dough sits for a couple of minutes up to an hour or two. So if you have time, set the dough aside at a room temperature. This is not required, though.

Ingredients:

(makes 8 potato flatbreads about 20 cm in diameter)

  • 500 g potatoes
  • 150 g wholegrain spelt flour
  • salt
  1. Peel and dice the potatoes. Cook them in salted water, then drain and mash them with a potato masher or in a food processor. Set aside to cool completely.
  2. Spread the flour on your worktop and add the mashed potatoes. You can add more salt if you want.
  3. Combine the potato mash and flour with your hands until you have a nice, soft, and slightly sticky dough.
  4. Divide the dough into 8 even parts. dust with more flour to prevent the dough from sticking to your worktop.
  5. Roll out the dough to form a round flatbread about 2-3 mm thick and 20 cm in diameter. Start with preparing first two flatbreads. Do not roll out all of them before cooking as the last ones you cook may get stuck to the worktop. Work with 1-2 flatbreads at a time.
  6. Prepare a skillet (one with a heavy bottom would be the best). Preheat it on a medium heat. Never use any oil. Once the pan is hot, cook the first flatbread. You will see a little bubbles forming. Cooking time is very short so keep an eye on it and check for the golden spots. Once the flatbread starts to brown turn it so that the other side cooks too. The bubbles will get bigger now (you can use a fork to get rid of them). Cook for a minute or two, or until you see golden/lightly brown spots on that side, too. Repeat with all the flatbreads. You might need to get rid of excess flour stuck on the pan. Simply swiftly wipe the flour off with a dry paper towel or napkin.
  7. Remember not to cook the flatbreads for too long as they might get too dry/burnt.
  8. Keep them in the fridge for several days. Serve with vegetables as wraps, or as a side to whatever you like.

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