Potato Flat Bread


Inspired by my Gnocchi adventures of a few weeks ago, I got to thinking about potato dough and decided to try making an unleavened bread. I suppose they are really Irish potato farls disguised as round flat breads.


The result was gorgeous, soft flat breads with wonderful crisp edges. I enjoyed them plain and as part of a hearty weekend brunch with grilled tomatoes, veggie sausages and hummus.


I used the skin of the potato to boost fibre and to protect the nutrients from seeping out of the potato.


Potatoes (especially new potatoes) are high in Vitamin C and B6 which are both water soluble vitamins. This means that during boiling peeled potatoes, the vitamins will leave the potato and dissolve in the cooking water and then be drained away. Boiling or steaming potatoes in their skin helps to keep as much of the vitamins within the potato as does using as minimal water as possible. Potatoes also contain the minerals potassium, magnesium, copper and zinc as well as folate which cannot be stored in the body, so needs to be consumed every day for normal blood formation and functioning of the immune system, and the reduction of tiredness and fatigue

Of course you can peel if you prefer.


Ingredients: Makes 4 flatbreads

  • 500g (1lb) potatoes, unpeeled (preferably new or small salad potatoes)
  • 10g/2 tsp vegan margarine
  • 200g/1.5 cups plain flour (white or wholemeal or a combination or a gluten free blend) plus more for dusting
  • 1/2 tsp sea salt


  1. Boil the potatoes in salted water (just enough to cover) or steam until soft enough to mash. Drain. Mash or press through a potato ricer then stir through the margarine and salt.
  2. Gradually sift the flour into the potatoes until it forms a soft dough that is no longer sticky. Use your judgement and add more or less flour as you feel is necessary.
  3. Divide the dough into four pieces, roll each piece out on a floured surface until about 1cm thick.
  4. Place a dry frying pan over high heat then turn down to medium when hot. Add in the slabs of dough and cook on each side until golden and with some crispy bits. Serve hot from the pan.

Calorie Count :: New Recipe

Nutritional Benefits

No saturated fat
No cholesterol
No sugar
High in thiamin
High in vitamin C
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55 Responses to Potato Flat Bread

  1. Deena Kakaya says:

    These look so inviting Poppy,I bet they are filling and fluffy. Lovely x

  2. The Veggie Green says:

    Love this – gorgeous recipe! I’m going to try this, there could be lots of different ways of eating these potato flatbreads! 🙂

  3. Fantastic (and simple) alternative to bread. Thank you.

  4. These look PERFECT for for a nice cool afternoon. I may need to add this to the Sunday rotation! With some soup– YUM!

  5. sophiazerg says:

    Wow, so easy to top it off! 🙂

  6. Yum! This looks incredible!

  7. cfmoselle says:

    These look amazing! I’m going to try these gluten free!

  8. These look amazing! Hurray for potato!:)

  9. Yum! These look so tasty!

  10. Penniless Veggie says:

    I have got to make these next weekend!! Pinned.

  11. Love this! I was going to make “tat tie scones” on sunday but hadn’t found a good enough recipe- ta daaa! thank you love xx

  12. I knew that using some potato (or potato cooking water) in bread recipes makes for a softer crumb, but I never thought of using potatoes in flatbreads. Yum! I can think of all kinds of tasty things to roll up in them.

    • Poppy says:

      In Ireland they make square flatbreads with potato that they have with bacon and stuff. You could roll them out thinner so they’d be like a tortilla wrap! 😀

  13. KittNoir says:

    Delicious! I’m going to try it thanks 🙂

  14. Sophie33 says:

    I never tasted a potato flat bread before & these tasty creations look just wonderful. Yum Yum Yum. 😀

  15. Oh…I’m doing this. Absolutely! Mmmm…

  16. Delicious – they look like a really good substitute for hash brown with a big breakfast.

  17. What a clever idea – I love anything with potatoes and this is a must to try, with a bit of hummus or maybe some of my Japanese kare.

    • Poppy says:

      Thank you. I adore it with hummus and a little chilli! It really works with a whole host of flavours and in different settings from a hot breakfast to a salad 😀

  18. p0cketchange says:

    Mmmm I must try these! I wish it wasn’t midnight right now! I love potatoes!! (Must be my Irish ancestry 😉 )

  19. Yay, these look awesome! We have just been experimenting with pan breads (with not as much success so far as this) as we don’t have an oven in the van. We will definitely have to try this one!

    • Poppy says:

      Thank you!! These are very reliable and forgiving! I’ve made them a few times now and the results are always consistent for me so I hope you have great success with them! 😀

  20. simon682 says:

    I’m not a vegan but I will be giving these a try. Thank you.

  21. z__f says:

    ooh as a gluten-free lady I will have to try these! x

  22. sarahmorlock says:

    This recipe looks wonderful. I will have to give it a whirl this weekend when we are entertaining some gluten-free friends!

  23. Hmmm, looks rather interesting….

  24. go2net says:

    thanks for sharing this — we enjoyed potato flat bread whenever we treated ourselves to Irish breakfast at a pub in Bangkok years ago, now I can make these myself.

  25. I like your potato flat bread Recipe…it’s looks very yummy..
    I must try……

  26. I love gnocchi Poppy, so I bet I’d love this creation too! Celeste 🙂

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