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Potato Flatbread Recipe

Name: Potato Flatbread
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 8
Ingredients: 1 lb. russet potatoes; 3 tbsp. plant-based or regular butter; 1/2 cup unsweetened plant milk (or regular milk) (I use oat milk); 1 tsp. salt; 1 tsp. sugar; 2 cups all-purpose flour (plus more for rolling)

COOKTORIA

This Potato Flatbread is so versatile and tasty. You won’t believe these delicious, nutritious flatbreads were actually made from potatoes!

Ingredients

1 lb. russet potatoes

3 tbsp. plant-based or regular butter

1/2 cup unsweetened plant milk (or regular milk) (I use oat milk)

1 tsp. salt

1 tsp. sugar

2 cups all-purpose flour (plus more for rolling)

Method

Bake or boil the potatoes with their skins on until they’re soft.

Cool the potatoes completely before removing the skins. Then place the peeled potatoes in a large bowl and mash thoroughly with a potato masher.

Add the rest of the ingredients to the bowl, and make a dough.

Add flour to a hard surface and divide the dough into 8 equal parts. Form each piece into a round shape. Roll each part thin (as thin as you can without it breaking). Make sure both your work space and the dough are dusted with flour to avoid sticking.

Cook each flatbread over medium to high heat on a dry frying pan for about 2 minutes (1 minute per side), or until done. If the flour starts burning and creates smoke, just take a damp paper towel and gently wipe the skillet clean.

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