Potato Flatbread with Herbs (No Yeast)
Soft Potato Flatbread with Fresh Herbs and Vegan Cheese (No Yeast, Stovetop)
This Potato Flatbread is what happens when you mash potatoes with flour, vegan cheese, and fresh herbs, then cook it in a hot pan with butter. No yeast, no rising, no waiting around. The dough comes together in minutes, rolls out easily, and cooks up soft and pillowy on the inside with golden, crispy edges. It’s the kind of bread that disappears before it even cools down.
Most potato flatbread recipes online use just potato and flour. That makes a fine base, but it’s pretty bland. This version has vegan cheese and fresh parsley mixed right into the dough, so every bite is flavorful without needing a dip. Serve it with hummus, alongside a soup or curry, or just tear off pieces and eat it straight. You won’t be able to stop.
Why You’ll Love This
- No yeast, no rising time. Mix, roll, and cook. That’s it
- Cheese and herbs in the dough, not just plain potato and flour like most recipes
- Soft and pillowy inside with golden, butter-crisped edges
- 30 minutes from start to plate
- Vegan and easy to make gluten free with a GF flour blend
- Perfect for dipping or as a side with literally anything
How to Make Potato Flatbread
Boil peeled potatoes. Drain and mash until smooth with no lumps.
While the mash is still warm, add the flour, grated vegan cheese, chopped parsley and seasoning.
Use your hands to bring everything together into a soft dough. It should be slightly tacky but not sticky.
Turn the dough onto a floured surface and divide into equal pieces with a bench scraper or knife.
Roll each piece into a thin round, about 3 to 4 mm thick. Use plenty of flour to stop it from sticking to the surface and rolling pin.
Cook each flatbread until golden brown spots appear. Add a knob of vegan butter and spread it over the top.
Tips for the best Potato Flatbread
- Drain the potatoes well. Excess water makes the dough sticky and hard to roll
- Add flour while the mash is warm. This is the trick for the softest flatbreads
- Don’t overwork the dough. Mix just until combined. The less you handle it, the softer the result
- Keep cooked flatbreads in a towel. Stack them and wrap in a clean kitchen towel. The steam keeps them soft and pliable
- The butter finish is key. It adds flavor and gives you those golden crispy spots
Storage Tips for your Potato Flatbread
- Room temperature: Best eaten fresh and warm. Keeps wrapped in a towel for a few hours
- Fridge: Up to 2 days in an airtight container. Reheat in a dry pan for 1 minute per side
- Freeze: Stack cooked flatbreads between parchment paper and freeze for up to 1 month. Reheat from frozen in a dry pan
Frequently Asked Questions about Potato Flatbread
Yes, as long as they’re not loaded with butter and cream. Plain or lightly seasoned mashed potatoes work best. You may need to adjust the flour slightly.
All purpose flour works best. Whole wheat flour will make a denser flatbread. For gluten free, use a 1:1 GF flour blend.
You can, but it adds a lot of flavor. If you skip it, add a tablespoon of nutritional yeast for a similar savory note.
The potatoes probably had too much moisture. Add flour a tablespoon at a time until the dough is workable. Make sure to drain the boiled potatoes well and let steam escape before mashing.
Hummus, curry, soup, stew, dips, or just on its own with a little extra butter. It goes with everything.
More Easy Bread Recipes
If you love potato and cheese together, try my Cheese and Potato Stuffed Flatbread where the cheese is stuffed inside as a melty filling instead of mixed into the dough
If you tried this, leave a rating and tag @dr.vegan!
Browse more recipes at Dr. Vegan Blog.
Soft Potato Flatbread with Fresh Herbs and Vegan Cheese
Ingredients
- 4 medium potatoes, peeled
- 250 g (2 cups) all purpose flour, plus more for dusting
- 50 g (1/2 oz) vegan cheese, grated
- 3 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes, optional
- vegan butter, for cooking
Instructions
- Boil the potatoes. Place the peeled potatoes in a pot of salted water. Bring to a boil and cook until completely tender, about 15 to 20 minutes. Drain well and let them sit for a few minutes so any excess moisture evaporates.
- Mash. Transfer the potatoes to a large bowl or dish and mash until smooth with no lumps. Let them cool slightly so they’re warm but not too hot to handle.
- Make the dough. While the mash is still warm, add the flour, grated vegan cheese, parsley, salt, pepper, garlic powder, and red pepper flakes. Mix everything together with your hands until a soft dough forms. It should be slightly tacky but not sticky. If it’s too wet, add a little more flour. Don’t overwork it.
- Divide and roll. Turn the dough out onto a well-floured surface. Divide into 4 equal pieces. Using a rolling pin, roll each piece out into a thin round, about 3 to 4 mm thick. Use plenty of flour to stop it sticking.
- Cook. Heat a large dry pan or skillet over medium heat. Place a flatbread in the pan and cook for 2 to 3 minutes per side until golden brown spots appear. Add a knob of vegan butter to the pan and spread it over the top of the flatbread as it cooks, then flip to let the buttered side get crispy. Repeat with the remaining flatbreads.
- Serve. Cut into quarters and serve warm. Great on its own, with hummus, curry, soup, or any dip.
Notes
Nutrition
