Ingredients

The following ingredients have 4 Servings
  • 1 lb. russet potatoes
  • 3 tbsp. plant-based or regular butter
  • 1/2 cup unsweetened plant milk (or regular milk) (I use oat milk)
  • 1 tsp. salt
  • 1 tsp. sugar
  • 2 cups all-purpose flour (plus more for rolling)

Instruction

  • Bake or boil the potatoes with their skins on until they’re soft.
  • Cool the potatoes completely before removing the skins. Then place the peeled potatoes in a large bowl and mash thoroughly with a potato masher.
  • Add the rest of the ingredients to the bowl, and make a dough.
  • Add flour to a hard surface and divide the dough into 8 equal parts. Form each piece into a round shape. Roll each part thin (as thin as you can without it breaking). Make sure both your work space and the dough are dusted with flour to avoid sticking.
  • Cook each flatbread over medium to high heat on a dry frying pan for about 2 minutes (1 minute per side), or until done. If the flour starts burning and creates smoke, just take a damp paper towel and gently wipe the skillet clean.