I’m all about those simple hacks and recipes that seem so simple they’re too good to be true. I’ve worked my way through 5-ingredient (naan bread), 4-ingredient (pita bread), 2-ingredient (sweet potato flatbread), and now a ONE ingredient easy flatbread recipe. Loosely inspired by Norweigan Lefse bread and Slovakian lokše, this potato flatbread is made with potato ‘dough’. However, unlike other potato wraps, this recipe contains NO other ingredients. Even better, you could even use leftover cooked potatoes: boiled, steamed, oven-baked, and mashed (as long as it’s not filled with tons of cream and butter)! All you need to do is mash and roll the potato into a thin, even layer and bake it in the oven for a super simple, flavorful, potato flatbread/wrap. Once baked, fill with your favorite fillings – like the breakfast flatbread, I’ve created below, and enjoy! Next time you want to make a wrap and there are no tortillas in sight, but you have a bag of potatoes starting to sprout in the corner, I only have one suggestion for you – mashed potato flatbread!
The ingredients
Cooked potatoes: I’ve tried this recipe with several varieties of potato with great results so feel free to experiment with what you have. Russet and Yukon gold potatoes should work very well.
Fillings
This potato flatbread can be filled any way your usual flatbread wraps are, with all kinds of fillings. This time around, I went for a breakfast flatbread with:
Avocado slices Scrambled Eggs (or scrambled tofu for a vegan option) Tomatoes or tomato confit Omega seed sprinkle (lightly toasted) Chili sauce and/or some red pepper flakes Cilantro
Top Tip: This potato flatbread is best when used as a wrap or quick pizza base. It’s definitely not ‘bread-y’ like the type of easy flatbread recipes you’d use to mop up sauces. If you want that, then you’d probably be best turning to this 2-Ingredient sweet potato flatbread.
How to make flatbread with just potato
First, prepare the potato. I use pre-cooked potatoes for this recipe so cook according to your favorite method: boiled, steamed, baked, etc. Then, use a potato ricer or grater to mash the potato to form the potato dough. Cut out two large pieces of parchment paper and place the potato between both layers. Using a rolling pin, roll the potato out into your flatbread size. The thickness of the ‘dough’ can vary. I find that I prefer the results at 2-3 mm. You can aim to make it similar in size to regular tortillas or go a bit rustic with it, as I did. Remove the top layer of parchment paper and optionally spray/brush with a little oil. I’ve tried this recipe with both methods but I didn’t notice much of a noticeable difference, so it might be worth saving on the calories. Bake the potato flatbread in the oven for around 10 minutes at 400ºF/200ºC or cook in an Air Fryer for 8-10 minutes at 350ºF/180ºC. The potato should look cooked with some lightly browned spots. Allow the wrap to cool just enough to handle and use it as you would any other wrap by filling it up with your fillings of choice – then enjoy!
How to store & reheat
These are so quick and easy to make that I usually prepare the potato flatbread when needed. However, if you happen to make too many, I imagine they could be stored in the fridge for 1-2 days. I haven’t tried to freeze the wraps, so I can’t say how well that would work – though I imagine it should be okay. Reheat the potato flatbread in a microwave or oven until warmed through.
Top tips
Feel free to season the potato mixture for tons of flavor – Italian herbs, garlic powder, onion powder, smoked paprika, salt & pepper Be careful not to overbake the potato flatbread. If it’s overcooked, it will become crispier and you’ll lose the flexibility of using it as a wrap. I haven’t tried to pan-fry this potato flatbread – I would imagine that it would be very fiddly to handle and would possibly just become too crispy, whereas we want it to be flexible, like a tortilla wrap. Use this potato flatbread as a pizza base too. To do so, I’d usually leave it slightly thicker 4-5mm, bake as suggested, top with marinara, mozzarella (or vegan mozzarella), and the topping of your choice, and then broil for a few minutes to melt the cheese.
Related recipes
How To Make Creamy Mashed Potatoes Aloo Paratha – Potato Roti Recipe Homemade Garlic Naan Bread (Indian Flatbread) Sweet Potato Flatbread The Best Authentic Homemade Pita Bread Homemade Baked Potato Skin Chips Super Crispy Smashed Potatoes (With Herbs) Crispy Accordion Potatoes (On A Stick) Bolognese Scalloped Potato Roll
If you try this potato flatbread recipe, let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
