Easy vegan potato flatbread – just 4 ingredients!

If I had to choose only one bread to eat for the rest of my life, my choice would be potato flatbread. It is soft, tasty and very filling. In other words, a perfect snack. It’s a very popular savory treat here in Finland – and no wonder why!

If you have left over mashed potatoes, here’s an easy way to use the rest of the mash. Because of potato flatbread, I really think you should always make a large batch of mash, so that you will surely have some leftovers. (And sometimes you can make mash just because of this bread.)

The recipe is vegan, but traditional potato flatbread is also prepared in exactly the same way. Here, only the milk is changed to plant-based milk, and the eggs are left out. But as you’ll notice, eggs have no role in this recipe. The end result is just as good without.

The recipe only makes 4 breads, so you should double or triple the dough if you have more mash available.

this recipe

This recipe is also available in Finnish in my other blog, Melkein vegaani.

In this article

• Equipment
• Ingredients
• How to know if the dough has the right composition
• How to make potato flatbread
• Recipe

Equipment

For this recipe you only need:

• baking bowl
• baking tray
• baking paper

Ingredients

Before you start making this recipe, make sure you have left over mashed potatoes. To make the mash, you can either use powder or puree made from real potatoes. If you can’t find vegan mash powder, you can use ready-made mash that is sold as a frozen product.

You also need yeast bread wheat flour or regular wheat flour, rapeseed oil and a little salt.

How to know if the dough has the right composition

The amount of flour mentioned in the recipe is approximate, that is, you may need more or less flour than mentioned in the instructions. This depends on how loose or firm the mashed potatoes are.

The dough is perfect when it is still soft and still resembles mashed potatoes, but you can shape it a little. Then the dough will look something like this:

It’s normal that when you tap it, it tends to stick to your fingers a little. Add flour to your hands and pat the disk with floured hands, and the disk will be shaped easily.

Note that the dough should not stick to your hands like crazy. That means the dough is too loose, so add a little flour.

Note. If you add too much flour, the dough won’t stick to your hands at all and it’s really easy to shape. However, this is not a good thing: flatbread that is made from hard dough does not rise well in the oven, and it does not turn out as soft.

If the dough is too hard, the patted discs will also look different:

How to make potato flatbread

Mix the dough ingredients together in a bowl.

Note. The amount of flour and salt to be added depends on how firm the mash is and on how much salt is already in it.

Take about 2 tablespoons of dough and shape it into a loose ball between your hands. Place the ball on a tray lined with baking paper and pat it flat into a disk.

Shape the rest of the disks in the same way.

Poke holes in the disks with a fork and bake them in the oven for about 15 minutes, until they have risen and gotten a bit of colour.

It’s that easy and fast! Next time, I think you’ll make too much mash on purpose, right? 😄

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