SOFT POTATO FLATBREAD
8 People
195 Cals
SOFT POTATO FLATBREAD
8 People
195 Cals
About the recipe
There’s something incredibly comforting about warm, freshly cooked flatbread… and this version is one I come back to again and again.Made with fluffy potato, a touch of spelt flour and olive oil, the dough comes together effortlessly to create soft, pliable flatbreads with a delicate, almost silky texture. They cook up golden in the pan, with light blistering on the outside and a tender, moist centre that’s simply irresistible.Unlike many flatbreads that rely on yoghurt for softness, this recipe uses potato as the hero — giving a naturally light, gentle richness without any heaviness. The result is a beautifully balanced bread that feels both nourishing and refined.It’s the kind of recipe that celebrates simplicity… a handful of real ingredients transformed into something truly special.Perfect served warm alongside curries, soups or slow-cooked dishes, or simply torn and dipped into olive oil with a pinch of sea salt. They’re also wonderful as a base for wraps or filled with your favourite ingredients.What I love most is how versatile they are. You can keep them pure and simple, or gently elevate the flavour by folding through finely sliced spring onions or fresh chives. A touch of ground turmeric adds a warm, earthy note and a beautiful golden hue.They keep well, reheat beautifully and freeze perfectly… which is why I always make a double batch.Soft. Golden. Utterly moreish.
Nutrition Per Serving
195
Calories
3g
Fat
0.3g
Saturates
1g
Sugars
179mg
Salt
6g
Protein
28g
Carbs
5g
Fibre
Ingredients
Method
- Place the warm mashed potato into a bowl.
- Add the olive oil and sea salt, mixing gently to combine.
- Add the flour and lightly mix through the potato.
- Add the water and bring together into a soft dough.
- Avoid overworking — the dough should stay light and tender.
- Divide the dough into 6 equal portions.
- Roll each piece out between sheets of baking paper with a light brushing of olive oil until thin and even.
- Heat a a heavy-based frying pan or non-stick pan over medium–high heat.
- Cook each flatbread for 2–3 minutes on each side, turning a few times, until golden with light blistering.
- Serve warm or at room temperature - soft and fresh — perfect for dipping, wrapping or mopping up sauces.
NOTES + INSPIRATION
Warm potato is key — it creates a softer, more pliable dough and a lighter final texture
Don’t overmix — keeping the dough lightly handled ensures the flatbreads stay tender Flavour variations: Fold through finely sliced spring onions or fresh chives for a gentle savoury lift
Add 1 teaspoon ground turmeric for warmth and a golden hue
A little cracked black pepper or cumin also works beautifully Serving ideas: Perfect with curries, soups and slow-cooked dishes - Use as a wrap with grilled vegetables, chicken or salmon - Tear and dip into hummus or yoghurt. Keeps well in the fridge for 2–3 days - Reheat in a pan or warm oven until soft and heated through - Freeze between sheets of baking paper. GLUTEN-FREE OPTION
For a gluten-free version, replace the flour with a good quality gluten-free plain flour blend - I like Bobs and add 1 egg to the potato before adding the flour. (omit the water). The egg provides structure and softness, replacing gluten naturally. Allow the dough to rest for 5–10 minutes before rolling. Roll between baking paper as the dough will be slightly more delicate QUICK + EASY FLATBREAD
Pour 125 ml milk into a bowl. Add 1 tbsp olive oil, a pinch of salt and 1 teaspoon honey or maple and 1 teaspoon baking powder. Mix...Add 150 - 200 g spelt flour or gluten free flour...start with 150g then add more when needed...the flour will naturally absorb what it needs..you will end up with a soft dough. Rest 30 mins...Roll and cook. USING BUCKWHEAT FLOUR
Mix 125 g buckwheat flour, 1 tbsp ground flaxseed, 1 tbsp olive oil, 350 ml water or carrot juice and a pinch of salt. Rest for 15 minutes. Cook crepes in a non-stick pan for 2 - 3 minutes each side. Enjoy. SWEET POTATO OPTION
The recipe also works well using 250 g mashed sweet potato. You will need to adjust the flour amount to suit as sweet potato holds more moisture. No need to add water.
Warm potato is key — it creates a softer, more pliable dough and a lighter final texture
Don’t overmix — keeping the dough lightly handled ensures the flatbreads stay tender Flavour variations: Fold through finely sliced spring onions or fresh chives for a gentle savoury lift
Add 1 teaspoon ground turmeric for warmth and a golden hue
A little cracked black pepper or cumin also works beautifully Serving ideas: Perfect with curries, soups and slow-cooked dishes - Use as a wrap with grilled vegetables, chicken or salmon - Tear and dip into hummus or yoghurt. Keeps well in the fridge for 2–3 days - Reheat in a pan or warm oven until soft and heated through - Freeze between sheets of baking paper. GLUTEN-FREE OPTION
For a gluten-free version, replace the flour with a good quality gluten-free plain flour blend - I like Bobs and add 1 egg to the potato before adding the flour. (omit the water). The egg provides structure and softness, replacing gluten naturally. Allow the dough to rest for 5–10 minutes before rolling. Roll between baking paper as the dough will be slightly more delicate QUICK + EASY FLATBREAD
Pour 125 ml milk into a bowl. Add 1 tbsp olive oil, a pinch of salt and 1 teaspoon honey or maple and 1 teaspoon baking powder. Mix...Add 150 - 200 g spelt flour or gluten free flour...start with 150g then add more when needed...the flour will naturally absorb what it needs..you will end up with a soft dough. Rest 30 mins...Roll and cook. USING BUCKWHEAT FLOUR
Mix 125 g buckwheat flour, 1 tbsp ground flaxseed, 1 tbsp olive oil, 350 ml water or carrot juice and a pinch of salt. Rest for 15 minutes. Cook crepes in a non-stick pan for 2 - 3 minutes each side. Enjoy. SWEET POTATO OPTION
The recipe also works well using 250 g mashed sweet potato. You will need to adjust the flour amount to suit as sweet potato holds more moisture. No need to add water.
