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.
I thought the nut-free ‘Kin Queso or Truffled Cashew Cheese would be the frontrunners.
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.
Nevertheless, they are pliable, so you can add a spread like hummus or cashew cheese and fold over. Or, add a dollop of salsa and chopped avocado and enjoy ‘taco style’.
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
Potato Flatbreads
Ingredients
- 2 cups cooked red or Yukon Gold potato flesh cooled
- 1 cup almond meal see note for nut-free
- 1/2 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons red wine vinegar
Instructions
- 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).
Cindy Griffin says
I just tried this recipe for the first time. I used Yukon gold potatoes. I had trouble with forming the flatbread as it kept sticking on the parchment paper. I also tried waxed paper neither worked. I finally wet my hands and mashed them as best as I could that way. What did I do wrong?
Dreena Burton says
Hi Cindy, were the potatoes hot when you used them? That might have been the issue.
Jaime says
You can make a freestyle tortilla press with two plates. Flip one plate upside down, bottom up and then use the bottom of another plate. Place parchment paper and press your tortillas.
Anna says
Thank you for the tip. I’m going to give it a try
Kathy says
Delicious! I make the flatbread last week and will be making them again, today! I added a chopped sweet onion to the mixture. I oiled the parchment paper when I rolled out the flatbread. Thanks for a great recipe.
Dreena Burton says
Thank you so much, Kathy. For some reason I’m only seeing your comment come through now. Thanks for the feedback!
Cathy says
Just made these with unpeeled red potatoes. They cooked up beautifully, didn’t stick at all, and are delicious! Ate four right as they came off the griddle with mashed avocado. Yum! Looking forward to reheating the other six. Thank you for this easy, versatile recipe.
Lucia says
hi Dreena – in the video, you mentioned wondering why avocados coming to market this year are small and rubbery in texture. Here in
Los Angeles County (Calif.), the ones I’m seeing even in farmers markets this season are also very small. Avocados ripen *after* harvesting, but only if they’re big enough when taken off the tree. Also, the tree is happiest and produces big delicioys fruit only if well-irrigated. Also, you may know that across the US West and Southwest, farmers and the rest of us are struggling in a historic megadrought. water is expensive and in some areas it’s rationed.
We have an ancient Fuerte avoc tree in our rear yard, and in former years of normal rainwater, the fruit would grow huge (if squirrels didn’t get to it first!) and once picked, it would ripen beautifully – but only if picked at least at a certain minimal size. Otherwise it remains unforgivingly rubbery, or forever hard.
Lucia says
Please forgive my wordiness.It can be hard to type into a cellphone screen as I’m doing today, foolish me, and yet see enough to self-edit.
Final note: here at my house we are superfans, and I as the cook *love* and greatly appreciate your videos – so helpful in many ways.
Dreena says
Not at all, Lucia! I appreciated the detailed note, and it’s always wonderful to hear from readers… especially “superfans”.
Dreena says
Hi Lucia, thank you for educating me (us!) with this information about avocados. That makes a lot of sense, and connects the dots to why avocados haven’t been especially good, and have been so pricey. How I’d love to have an avoc tree! Thanks again -Dreena
Brenda Exline says
The Avocados are being sprayed with apeel in our area they are brown, won’t ripen properly and a waste of money. I stopped eating them. It is the new fungicide they are using on produce here in the states!