This easy potato flatbread is soft, flexible, and incredibly comforting. Inspired by classic potato flatbreads, this version is completely gluten-free, vegan, and yeast-free. It comes together with simple pantry ingredients and is perfect for wrapping, dipping, or enjoying on its own straight from the pan.
Why You’ll Love This Recipe
This recipe is simple, quick, and made with basic ingredients. The mashed potatoes create a naturally soft dough that’s easy to roll and doesn’t crack. No yeast or rising time is required, making it ideal for busy days. The flatbreads cook in minutes and stay tender, even after cooling, making them great for wraps or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potatoes, peeled and diced – 500 g
Rice flour – 1 cup (120 g)
Tapioca starch – 1/2 cup (60 g)
Ground psyllium husk – 1 tablespoon
Salt – 1 teaspoon
Garlic powder – 1/2 teaspoon
Onion powder – 1/2 teaspoon
Ground cumin – 1/2 teaspoon
Warm water – 2 to 4 tablespoons, as needed
Olive oil – 1 tablespoon, plus more for cooking
Directions
Boil the diced potatoes in lightly salted water for 12 to 15 minutes, or until very soft. Drain thoroughly and mash until smooth and lump-free.
Transfer the mashed potatoes to a large bowl. Add the rice flour, tapioca starch, ground psyllium husk, salt, garlic powder, onion powder, and ground cumin. Mix until well combined.
Add the olive oil and mix again. Gradually add warm water, one tablespoon at a time, until a soft and pliable dough forms. The dough should be slightly tacky but easy to handle.
Divide the dough into 6 equal portions and roll each portion into a ball. Gently flatten each ball.
Place one portion between two sheets of parchment paper and roll it into a round flatbread about 16 to 18 cm wide.
Heat a non-stick skillet over medium heat and lightly grease it with oil. Place the flatbread into the hot pan and cook for 2 to 3 minutes until bubbles form and golden spots appear underneath. Flip and cook for another 2 to 3 minutes.
Repeat with the remaining dough. Stack the cooked flatbreads and cover with a clean kitchen towel to keep them soft.
Add finely chopped fresh herbs such as parsley or coriander for extra flavor.
Include a pinch of ground chili or paprika for gentle heat.
Brush the cooked flatbreads with olive oil for added richness.
Roll the dough slightly thicker for sturdier flatbreads suitable for heavier fillings.
Storage/Reheating
Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
Reheat in a dry skillet over medium heat for about 1 minute per side.
They can also be frozen for up to 1 month. Thaw at room temperature and reheat before serving.
FAQs
Can I make these flatbreads without psyllium husk?
Psyllium husk helps bind the dough and improves flexibility. Without it, the flatbreads may be more fragile, but adding extra tapioca starch can help.
Are these flatbreads flexible enough for wraps?
Yes, once cooked they are soft and flexible, especially when kept warm.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a slightly sweeter taste and softer texture.
Why is my dough too sticky?
Sticky dough usually means the potatoes contained excess moisture. Add a small amount of rice flour until manageable.
Why is my dough cracking when rolled?
This can happen if the dough is too dry. Add a little more warm water and knead gently.
Can I cook these flatbreads without oil?
Yes, they can be cooked in a good non-stick pan without oil, though a little oil improves browning.
Do these flatbreads harden after cooling?
They stay relatively soft, and reheating briefly will restore their texture.
Can I prepare the dough ahead of time?
Yes, the dough can be prepared a few hours in advance and kept covered in the refrigerator.
Can I add vegetables to the dough?
Finely grated vegetables can be added, but excess moisture should be squeezed out first.
What meals pair well with this flatbread?
They are excellent with vegetable curries, spreads, roasted vegetables, or as a simple wrap base.
Conclusion
This gluten-free potato flatbread is an easy, comforting recipe that delivers soft, flexible results without yeast or gluten. With simple ingredients and quick preparation, it’s a reliable option for everyday meals, wraps, or side dishes that fit a vegan and gluten-free lifestyle.
Soft, flexible, and gluten-free, this easy potato flatbread is made with simple ingredients and no yeast. Perfect for wraps, dipping, or enjoying on its own, it’s also vegan and quick to prepare.
Ingredients
500 g potatoes, peeled and diced
1 cup (120 g) rice flour
1/2 cup (60 g) tapioca starch
1 tablespoon ground psyllium husk
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 to 4 tablespoons warm water, as needed
1 tablespoon olive oil, plus more for cooking
Instructions
Boil the diced potatoes in lightly salted water for 12 to 15 minutes, or until very soft. Drain thoroughly and mash until smooth and lump-free.
Transfer the mashed potatoes to a large bowl. Add the rice flour, tapioca starch, ground psyllium husk, salt, garlic powder, onion powder, and ground cumin. Mix until well combined.
Add the olive oil and mix again. Gradually add warm water, one tablespoon at a time, until a soft and pliable dough forms. The dough should be slightly tacky but easy to handle.
Divide the dough into 6 equal portions and roll each portion into a ball. Gently flatten each ball.
Place one portion between two sheets of parchment paper and roll it into a round flatbread about 16 to 18 cm wide.
Heat a non-stick skillet over medium heat and lightly grease it with oil. Place the flatbread into the hot pan and cook for 2 to 3 minutes until bubbles form and golden spots appear underneath. Flip and cook for another 2 to 3 minutes.
Repeat with the remaining dough. Stack the cooked flatbreads and cover with a clean kitchen towel to keep them soft.
Notes
Add chopped herbs like parsley or coriander for extra flavor.
Include chili or paprika for a hint of spice.
Brush cooked flatbreads with olive oil for added richness.
Roll thicker for sturdier wraps suitable for heavy fillings.
