Buck's Potato Flatbread
Buck
12 wedges
30 minutes
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
- 4 medium Russet potatoes, peeled and cut into 1-inch cubes
- ¼ cup unsalted butter, melted
- ⅔ cup all-purpose flour, sifted (plus more for kneading and rolling)
- 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.