Who knew potatoes could be so versatile? Minimally seasoned, these easy-to-make flatbreads go with many dishes and won’t overpower the flavor. (Of course, you can add more seasonings if you like!) Makes about 8 small flatbreads
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).
Notes
Nut-Free Note: The nut-free version of these flatbreads is great—I urge you to try it even if you don’t have a nut allergy! Use 1 generous cup raw pumpkin seeds in place of the almond meal. (Roasted pumpkin seeds can be used, but they usually have salt, so check the label. If they have salt, you may want to omit the salt altogether in the recipe.) First puree the pumpkin seeds on their own in the processor until they reach a fine consistency, much like that of almond flour. Then, add the remaining ingredients and proceed with the recipe.Recipe Renewal! If you like, you can reheat leftovers in a low oven or toaster oven for a couple of minutes. They get a little crisp and taste a bit like potato chips!