Buck's Potato Flatbread
Rated 1.0 stars by 1 users
Author
Buck
Servings
12 wedges
Prep Time
30 minutes
Cook Time
30 minutes
These rustic potato flatbreads are the kind of recipe that gets passed down rather than written down — simple, honest, and deeply satisfying. Made from little more than mashed potato, flour, and butter, they cook dry in a pan until golden and slightly blistered, then get finished in butter just before serving. The result is something between a potato cake and a soft flatbread: tender inside, lightly crisp outside, and endlessly versatile. Serve them alongside eggs, soup, or stew, or simply eat them warm with a little extra butter.
Submitted by Buck with thanks!
Ingredients
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4 medium Russet potatoes, peeled and cut into 1-inch cubes
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¼ cup unsalted butter, melted
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⅔ cup all-purpose flour, sifted (plus more for kneading and rolling)
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½ teaspoon kosher or sea salt, plus more to taste
Directions
Place the cubed potatoes in a pot of well-salted cold water. Bring to a boil and cook until completely tender, about 15–18 minutes. Drain thoroughly and allow to cool to at least room temperature.
Pass the cooled potatoes through a ricer into a large bowl. (If you don't have a ricer, mash well until completely smooth — no lumps.)
Add the melted butter, sifted flour, and salt. Stir with a spoon until the dough becomes difficult to mix, then switch to your hands and bring it together into a smooth dough. If the dough is sticky, add a little more flour, a tablespoon at a time. Taste and adjust salt as needed.
Turn the dough out onto a lightly floured surface. Knead gently by folding the dough over itself a few times until smooth and cohesive.
Divide the dough into portions and roll each into a ball roughly 3 inches in diameter. Using a floured rolling pin, roll each ball out to a round about ⅜ inch thick.
Cut each round into 4 wedges. Repeat with the remaining dough balls.
Heat a dry frying pan over medium heat — no oil or butter. Cook the wedges in batches until the underside is golden brown (not burned), then flip and cook the other side. They should have a few dark spots and feel dry to the touch.
To serve, heat a little butter in the pan over medium heat and warm the flatbreads on both sides until lightly golden and heated through. Serve immediately.
Recipe Note
- Russets are the right potato here. Their high starch content gives the dough a light, workable texture. Waxy potatoes hold too much moisture and can make the dough gummy.
- Cool the potatoes completely before mixing. Warm potatoes will melt the butter and make the dough harder to handle. Room temperature or cooler is ideal.
- A ricer makes a real difference. It produces a finer, more even mash with no lumps, which means a smoother dough and a better final texture. Worth using if you have one.
- Flour is a guide, not a fixed amount. Potatoes vary in moisture content, so you may need slightly more or less flour. Add it gradually and stop when the dough is soft but not sticky.
- Dry pan, medium heat. Cooking without fat is what gives these their characteristic dry, slightly blistered surface. Too high and they'll burn before cooking through; too low and they'll steam rather than colour.
- Make ahead. The flatbreads keep well in the fridge for 2–3 days. Reheat in a buttered pan as directed — this finishing step is what makes them worth eating again.