This Potato Flatbread recipe is definitely a great one to have on hand. Whether you need to use up some leftover mashed potatoes or are looking for a flatbread that's vegan and healthy, this recipe will fit the bill. You're going to love their simple taste and texture.

Potato Flatbread may sound all-American, but actually, there is a variation of this dish found in many different countries. In Ireland, they call them potato farls, though they look different. In Slovakia, they're lokše, and in Norway, they call them lefse. But despite these small differences, it's obvious that potato flatbread is appreciated all over the world


1 lb. russet potatoes

3 tbsp. plant-based or regular butter

1/2 cup unsweetened plant milk (or regular milk) I use oat milk

1 tsp. salt

1 tsp. sugar

2 cups all-purpose flour plus more for rolling


Bake or boil the potatoes with their skins on until they’re soft.

Cool the potatoes completely before removing the skins. Then place the peeled potatoes in a large bowl and mash thoroughly with a potato masher.

Add the rest of the ingredients to the bowl, and make a dough.

Add flour to a hard surface and divide the dough into 8 equal parts. Form each piece into a round shape. Roll each part thin (as thin as you can without it breaking). Make sure both your work space and the dough are dusted with flour to avoid sticking.

Cook each flatbread over medium to high heat on a dry frying pan for about 2 minutes (1 minute per side), or until done. If the flour starts burning and creates smoke, just take a damp paper towel and gently wipe the skillet clean.

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