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 vegan 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.

Vegan cheese and fresh parsley are mixed directly into the potato dough for a savory, herby flatbread. Serve it with hummus, alongside a soup or curry, or use it to scoop up a dip.

Why You’ll Love This

  • No yeast, no rising time. Mix, roll, and cook. That’s it
  • Cheese and fresh herbs mixed into every flatbread
  • Soft and pillowy inside with golden, butter-crisped edges
  • Allow about 55 minutes when boiling potatoes from scratch and cooking the flatbreads in batches
  • Vegan, made with plant-based cheese and butter
  • Perfect for dipping or as a side with literally anything

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Potato dough tip: Drain the potatoes thoroughly and let excess steam escape. Warm, smooth mash makes the dough easier to mix. Add extra flour gradually so the bread stays tender.

How to Make Potato Flatbread

Mashed boiled potatoes
Mash the potatoes
Boil peeled potatoes. Drain and mash until smooth with no lumps.
Flour, vegan cheese and herbs added to mashed potatoes
Add ingredients
While the mash is still warm, add the flour, grated vegan cheese, chopped parsley and seasoning.
Soft potato flatbread dough
Mix into a dough
Use your hands to bring everything together into a soft dough. It should be slightly tacky but not sticky. 
Potato dough divided into portions
Divide
Turn the dough onto a floured surface and divide into equal pieces with a bench scraper or knife.
Potato dough rolled into a thin round
Roll out thin
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.
Golden potato flatbread cooking in a skillet
Cook with butter
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

  • Serve warm: Keep covered while finishing the batch, then refrigerate leftovers promptly.
  • Fridge: Up to 2 days in an airtight container. Reheat in a pan over medium-low heat, turning until hot throughout
  • 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 is used in the original recipe. Whole wheat makes a denser flatbread. A gluten-free blend has not been tested here; if experimenting, try a small batch and roll between baking parchment because the dough may be more fragile.

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 vegan 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.

For an oven-baked option, try crispy potato flatbread. To use this soft bread for dipping, pair it with vegan lasagna soup.

potato flatbread

Soft Potato Flatbread with Fresh Herbs and Vegan Cheese

4.94 from 16 reviews
Soft, pillowy flatbread made with mashed potatoes, flour, fresh herbs, and vegan cheese. No yeast needed. Just mix, roll, and cook in a dry pan with a little butter for golden, crispy edges. Perfect for dipping or as a side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 flatbreads
Course: bread, Side Dish, Snack
Cuisine: Comfort food, International, Vegan
Calories: 439
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 4 medium potatoes peeled
  • 250 g all purpose flour plus more for dusting
  • 50 g 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve. Cut into quarters and serve warm. Great on its own, with hummus, curry, soup, or any dip.

Nutrition

Calories: 439kcalCarbohydrates: 89gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 232mgPotassium: 1011mgFiber: 7gSugar: 2gVitamin A: 334IUVitamin C: 46mgCalcium: 52mgIron: 5mg

Notes

Drain the potatoes well and let excess steam escape before mashing. Mix the flour into warm mash and avoid overworking the dough. Keep cooked flatbreads covered with a clean kitchen towel while finishing the batch. Allow about 55 minutes from raw potatoes, including boiling and cooking four flatbreads in batches; pan size and potato size affect the time. Refrigerate leftovers promptly and reheat over medium-low heat until hot throughout. Gluten-free flour has not been tested in this recipe. Nutrition is estimated and varies with potato size, cheese brand and the amount of vegan butter used.

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