These gluten-free flatbreads are delicious, and made with 3 simple ingredients!
When I requested votes for which recipe to post from the ‘Noshing chapter of Dreena’s Kind Kitchen, I wasn’t expecting this recipe to take the win.
But these Potato Flatbreads were a clear favorite!
Does anyone have a guess as to why?
I’m thinking it might be because we love the humble spud. I know I do! And, maybe you want an alternative to storebought tortillas.
Mind you, these vegan flatbreads aren’t exactly like tortillas. They are thicker in texture, and not especially suited for rolling into burritos as you might do with whole-grain tortillas.
I find this flatbread recipe very versatile. They have a toasty, nutty flavor that pairs well with many dishes, and a comforting texture that is a welcome side to soups and stews.
The seasonings are very basic, with the addition of a little sea salt. You can customize with a few dashes of dried spices like chili powder, cumin, curry powder, or smoked paprika. Or, add a few teaspoons of minced fresh herbs like fresh thyme or cilantro.
Potato Flatbreads: Video
I shared a video to show you how to prep these vegan, oil-free, and gluten-free flatbreads. I use a rolling pin and parchment to flatten the dough into small rounds to pan-fry.
Several of you asked about using a tortilla press. I think a tortilla press would work beautifully! If any of you try that out, please do let me know.
Hopefully, you see how easy they are to make, and feel inspired to give them a try!
Share your feedback in the comments, and also be sure to subscribe to my youtube channel for when I post new videos.
Enjoy the Potato Vegan Flatbreads! x Dreena
- Combine all the ingredients in a food processor. Pulse to begin to incorporate the ingredients, then process until the mixture begins to get sticky and form a dough-like consistency on the blade. This won’t take long, about a minute or two. Preheat a nonstick skillet over medium-high heat. Take a small scoop of dough (about ⅓ cup) and roll it a little in your hands. Place it between two sheets of parchment paper. Use a rolling pin to lightly roll out the dough, moving from the inside out and turning the dough as you go. It can be uneven and rustic; it doesn’t have to form a perfect circle. Once you have a shape 5 1/2 – 6 1/2 inches across, remove it from the parchment and place it in the heated skillet. Cook for 2–3 minutes on the first side, until golden. Flip and cook for another 2 minutes, or until golden on the other side. Transfer to a cooling rack just a little. Serve warm or cooled. Store leftovers in an airtight container in the refrigerator for up to a week (see recipe renewal note).