Deep within the heart of traditional home cooking lies this comforting recipe that transforms simple potatoes and flour into golden, crispy flatbreads filled with a savory potato mixture. This economical dish showcases how humble ingredients can create something truly extraordinary.
Ingredients
For the Dough
- 600g (4¾ cups) all-purpose flour
- 350ml (1½ cups) water
- 30ml (2 tablespoons) olive oil
- Salt to taste
For the Filling
- 1kg (2.2 lbs) potatoes
- 1 medium onion
- Fresh parsley, finely chopped
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil for cooking
Step-by-Step Instructions
- Prepare the Dough
- Mix flour and salt in a large bowl
- Add water and olive oil gradually while kneading
- Knead until smooth and elastic (about 8-10 minutes)
- Cover and let rest for 15-20 minutes
- Prepare the Filling
- Peel and boil potatoes until tender
- Mash potatoes while still warm
- Finely dice onion and sauté until golden
- Mix mashed potatoes, sautéed onion, chopped parsley
- Season with salt and pepper
- Assembly
- Divide dough into 12 equal portions
- Roll each portion into a circle
- Place potato filling in center
- Seal edges carefully to form a disc
- Flatten gently with palm
- Cooking
- Heat butter and olive oil in a large pan
- Cook on medium heat for 3-4 minutes per side
- Press gently with spatula while cooking
- Cook until golden brown and crispy
Timing
- Prep Time: 30 minutes
- Resting Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 75 minutes
Nutritional Information (per piece)
- Calories: 290
- Protein: 6g
- Carbohydrates: 48g
- Fat: 8g
- Fiber: 3g
- Sodium: 240mg
Pro Tips and Tricks
- Keep dough covered while working to prevent drying
- Mash potatoes while hot for smoothest texture
- Don’t overfill the flatbreads
- Maintain medium heat to ensure even cooking
- Use a heavy-bottomed pan for even heat distribution
Variations and Substitutions
- Add grated cheese to filling
- Include sautéed mushrooms
- Use sweet potatoes for variation
- Add crushed garlic or herbs
- Incorporate spinach or other vegetables
Common FAQs
Q: Can I make the dough ahead?
A: Yes, keep refrigerated for up to 24 hours.
Q: Why is my dough too sticky?
A: Add flour gradually while kneading until manageable.
Q: Can I freeze these?
A: Yes, freeze after cooking and reheat in pan.
Q: Why are they breaking while cooking?
A: Ensure edges are properly sealed and handle gently.
Storage and Make-Ahead Tips
- Store cooked flatbreads for up to 3 days in refrigerator
- Freeze for up to 2 months
- Reheat in pan for best texture
- Make filling day ahead
- Store uncooked assembled flatbreads between parchment paper
This versatile potato flatbread recipe offers a perfect blend of crispy exterior and soft, flavorful filling. Whether served as a main dish, side, or snack, these golden discs of goodness prove that simple ingredients can create memorable meals. The no-oven requirement makes it particularly appealing for quick meals or when traditional baking isn’t possible. Perfect for any time of day, these flatbreads bring comfort food to a whole new level.
