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Mashed Potato Flatbread

Irresistibly Fluffy Mashed Potato Flatbread You’ll Love

Create irresistibly fluffy and gluten-free mashed potato flatbreads, perfect for various meals.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 flatbreads
Course: Dinner
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flatbread
  • 2 cups Prepared Mashed Potatoes Leftover mashed potatoes.
  • 1/4 cup Melted Butter Substitute with dairy-free butter if needed.
  • 1 large Egg Use a flaxseed or chia egg for egg-free.
  • 1 cup Rice Flour Can swap with sorghum flour or gluten-free blend.
  • 1/4 cup Corn Starch Substitute with tapioca or potato starch.
  • 1 tbsp Baking Powder Ensure it's gluten-free.
  • 1 tsp Salt Adjust to taste.
For the Everything Topping
  • 1 tbsp Poppy Seeds For texture.
  • 1 tbsp Sesame Seeds For texture.
  • 1 tsp Dried Garlic Garlic powder can substitute.
  • 1 tsp Dried Onion Onion powder can substitute.
  • 1 tsp Dried Basil Omit if not available.
  • 1 pinch Salt For flavor.

Equipment

  • Mixing bowl
  • baking sheet
  • plastic wrap
  • Parchment paper

Method
 

Step-by-Step Instructions for Mashed Potato Flatbread
  1. Cook the potatoes until fork-tender, about 15-20 minutes. If using leftovers, ensure they're at room temperature. Mash until smooth.
  2. Add melted butter and one egg to the mashed potatoes, stirring together until creamy and well-combined.
  3. Gradually add rice flour, corn starch, baking powder, and salt to the wet mixture while gently folding in. Mix until a soft dough forms, about 2-3 minutes.
  4. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
  5. Preheat your oven to 450°F (230°C) and prepare a baking sheet lined with parchment paper.
  6. Mix poppy seeds, sesame seeds, dried garlic, dried onion, dried basil, and a pinch of salt in a bowl for the topping.
  7. Remove the dough, divide into 8 equal pieces, roll each into a ball, and flatten to ½ inch thick.
  8. Transfer the flattened dough to the baking sheet, brush with melted butter, and sprinkle with everything topping.
  9. Bake for about 15 minutes, or until golden brown and puffy.
  10. Brush with melted butter again while warm and serve.

Nutrition

Serving: 1flatbreadCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Cool potatoes before mixing to prevent cooking the egg. Use parchment paper to prevent sticking. Don’t skip chilling the dough for best results. Experiment with toppings as desired.

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