Soft Potato Flatbread with Fresh Herbs and Vegan Cheese

4.94 from 16 reviews

Soft Potato Flatbread with Fresh Herbs and Vegan Cheese

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.

Course bread, Side Dish, Snack

Cuisine Comfort food, International, Vegan

Diet Vegan

Keyword Easy Flatbread Recipe, homemade flatbread, Leftover mashed potato recipe, Mashed potato bread, No yeast flatbread, Potato bread, Potato Flatbread, Potato flatbread (no yeast), Potato herb bread, Quick flatbread, Skillet bread, Soft flatbread, Stovetop bread, Vegan Bread Recipe, Vegan flatbread

Prep Time 15

Cook Time 40

Total Time 55

Servings flatbreads

Calories 439kcal

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

US Customary - Metric

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

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.

Nutrition