Soft Potato Flatbread with Fresh Herbs and Vegan Cheese

Name: Soft Potato Flatbread with Fresh Herbs and Vegan Cheese
Cook time: 45 min
Total time: 45 min
Ingredients: 4 medium Potatoes, peeled; 250g All-purpose Flour; Some All-purpose Flour, for dusting; 50g Vegan Cheese, grated; 3 tbsp Fresh Parsley, finely chopped; 1 tsp Salt; 1/2 tsp Pepper (Black); 1/2 tsp Garlic Powder; 1/2 tsp Red Pepper Flakes, optional; 1 tbsp Vegan Butter, for cooking

These soft potato flatbreads are made from tender mashed potatoes mixed with flour, grated vegan cheese, and plenty of fresh herbs for a warm, savory result. Cooked in a skillet until spotted and golden, they have a lightly crisp exterior, a pillowy center, and just enough garlic and pepper to keep every bite flavorful.

These soft potato flatbreads are made from tender mashed potatoes mixed with flour, grated vegan cheese, and plenty of fresh herbs... Show more

By Ahmad Noori · Original recipe

Health Grade

B- · Healthy

Time

45 min

Price

1,91 €

Calories

1609 kcal

vegan

high protein

low fat

low sugar

kid friendly

comfort food

Method

Wash the parsley

Rinse the Fresh Parsley under cool running water, shake off the excess moisture, and pat it dry well with a clean towel. Finely chop the parsley so it blends evenly into the dough later.

Boil the potatoes

Place the Potatoes in a pot and cover them with cold water by about 1 inch. Add a generous pinch of Salt, bring the water to a boil over medium-high heat, then cook the potatoes until they are completely tender when pierced with a knife, about 15 to 20 minutes.

Drain and steam-dry

Drain the potatoes thoroughly in a colander, then let them sit for 3 to 5 minutes so excess steam can escape. This short drying time helps keep the flatbread dough soft without becoming wet or gummy.

Mash and make dough

Transfer the warm potatoes to a large bowl and mash until very smooth, with as few lumps as possible. Let the mash cool just enough to handle comfortably, then add the All Purpose Flour, Vegan Cheese, chopped parsley, Black Pepper, Garlic Powder, and Red Pepper Flakes if you want a little heat. Mix everything with your hands until a soft dough forms. If it feels very sticky, sprinkle in a little more flour, a spoonful at a time, until the dough is just tacky but easy to shape.

Divide and roll

Lightly dust your work surface and rolling pin with flour. Turn out the dough, divide it into 4 equal pieces, and shape each one into a ball. Roll each portion into a thin round about 3 to 4 mm thick, dusting with more flour as needed to prevent sticking or tearing.

Heat the skillet

Set a large skillet over medium heat and let it warm up for 2 to 3 minutes before cooking the first flatbread. The pan should feel evenly hot so the dough starts coloring as soon as it touches the surface.

Cook the flatbreads

Lay one flatbread in the dry skillet and cook for 2 to 3 minutes, until the underside has golden brown spots. Add a small amount of Vegan Butter to the pan and spread it over the top surface of the flatbread, then flip and cook the second side for 2 to 3 minutes more until lightly crisp and browned. Repeat with the remaining flatbreads, adding a little more vegan butter between batches as needed.

Serve warm

Serve the flatbreads warm straight from the skillet, whole or cut into quarters if you like. They are best while still soft in the middle with lightly crisp edges.