These crispy potato flatbreads are golden on the outside, soft inside, and scented with fresh dill. They cook in a dry skillet in minutes, with no oil needed, and are delicious plain or stuffed with melted mozzarella. Serve them warm as a side dish, snack, or light dinner.
Ingredients
- 1 kg (2.2 lb) potatoes
- 1 egg
- 4 tbsp flour, plus 2 tbsp for shaping
- Fresh dill or other herbs, chopped
- Garlic powder, salt and spices to taste
- Mozzarella for stuffing (optional)
- Oil-free skillet cooking
Instructions
- Boil the potatoes in their skins, peel and mash until smooth. Mix in the egg, chopped herbs, garlic powder, salt and flour. The dough should be tender — do not overwork it with flour.
- Divide into small pieces. Dust each with flour and press into flat discs with your hands (a rolling pin works too).
- For a cheesy version, place a piece of mozzarella in the center, pinch the edges closed and flatten again.
- Cook in a dry nonstick skillet about 2 minutes per side until golden. Serve warm.
Tips
- Boil the potatoes just until tender; overcooking makes the dough sticky and hard to shape.
- Keep the dough soft and use only a light dusting of flour so the flatbreads stay tender, not tough.
- Cook the flatbreads in a dry nonstick skillet and keep them covered with a cloth while you cook the rest, so they stay warm and soft.
Nutrition (per 100 g): 155.7 kcal, protein 13.9 g, fat 8.2 g, carbs 6.3 g.
If you love potato dishes, try our Rustic Potato Pie with Cheese and Cream and our Cheesy Potato Flatbread next. For more guidance, visit https://www.usda.gov/ and browse ideas at https://www.allrecipes.com/.