Vegan Potato Flatbread Recipe
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Easiest vegan potato flatbread recipe made without yeast. This is the chameleon of flatbreads, it can be used in place of tortillas, as burger buns, wraps for Gyros or Souvlaki, as pita bread to dip in this creamy baba ganoush or hummus, as a vehicle for this spinach and artichoke dip, as naan and even as a mini pizza crust. No preservatives, no dairy, no oil and no baking involved!
2 Ingredient Vegan Flatbread
True story kids! I’ve heard that you have been baking my easy crusty bread like crazy for the past month but ran out of yeast and needed something just as easy and delicious without yeast. So immediately grandma’s peasant potato flatbread came to mind and I started making some right away.
No Yeast Dough
Yes it’s a thing, it’s real and it’s crazy delicious! The most simple dough possible, all you need are leftover mashed potatoes and some nice flour. It’s like making gnocchi but easier and fool proof.
About the Flour
I try to keep my flatbread on the healthier side so I love using a whole grain flour like whole wheat pastry flour or spelt. This recipe of course works with basic all purpose flour, masa, chickpea flour and even corn flour.
The Potatoes
- You can use any leftover mashed potatoes you happen to have in the fridge right now or make them from scratch. Just boiled and mashed potatoes seasoned with a pinch of sea salt and black pepper are more than enough here.
- I made half of the flatbreads using my ultimate Thanksgiving mashed potatoes leftovers and the other half using plain sweet potato. You can experiment with both or just go for your favorite potatoes.
How to Make Vegan Potato Flatbread with No Yeast
- Start off by making mashed potatoes if you don’t have any leftovers. Allow to cool completely.
- Make your dough according to the recipe below.
- Roll your flat breads and cook to your liking in a dry cast iron skillet. No oil needed but make sure the skillet has been seasoned, basically rubbed and sealed with a thin layer of oil that has baked into it overtime.
Vegan Flatbread Recipe Variations
- Add one teaspoon baking powder to the dough + 1/3 cup sliced scallions for a savory scallion pancake. Might wanna cook this version in a little olive oil or plant based butter.
- One chopped up and caramelized leek mixed into the dough is so next level.
- Add one teaspoon garlic powder, a sprinkling of sesame seeds or everything but the bagel seasonings into the mix.
How to Keep Them Soft
To keep your flatbreads pillowy soft and pliable line a plate with a tea towel then pile them up as you cook them. Keep them cozy wrapped in the towel to stay warm and soft. Enjoy with a hearty bowl of Pasta e Ceci or tofu egg salad.
On Storage
Store flatbread on the kitchen counter for a couple of days, refrigerate up to one week or freeze in freezer proof lidded containers or freezer bags for later use. Remember to thaw out your stack on the kitchen counter the night before you plan to use them.
P.S. As always, if you make this recipe please come back here to rate it in the comments section, snap a photo and tag me with #VeggieSociety on Instagram. It totally makes my day ~ Florentina Xo’s
Vegan Potato Flatbread
Ingredients
- 2 cups mashed potatoes
- 2 cups whole wheat pastry flour or your flour of choice
- sea salt to taste
- chives rosemary, scallions (optional)
Instructions
- In a large bowl combine the flour and mashed potatoes until a nice dough forms that is easy to handle. Depending on how wet your mashed potatoes were you might need to sprinkle a little extra flour in there.
- Sprinkle a little flour on your kitchen counter and place the dough on top. Use the palm of your hands to roll it out into a long log. Use a serrated knife to cut the log into 14-16 pieces depending on how small you like to make your flatbreads.
- Sprinkle some more flour on each individual piece of dough and use the palm of you hand to flatten it. At this point use a rolling pin to roll them out as thin as you like without tearing them.
- Meanwhile preheat a seasoned cast iron skillet or griddle on medium-low heat and cook the flatbread for a couple of minutes or so on each side until done to your liking. We prefer little charred spots on ours for crunch and a little smokiness.
- Transfer the cooked flatbreads to a tea towel lined plate and wrap them nicely to keep warm and soft. Serve with your favorite soups as stews, make tacos, wraps, burritos etc...
WFPB + Plantricious Compliance
- For the recipe to be compliant make sure the mashed potatoes you use to make the flatbreads do not contain any oil or dairy and the flour is a whole grain.
Notes
- Add one teaspoon baking powder to the dough + 1/3 cup sliced scallions for a savory scallion pancake. Might wanna cook this version in a little olive oil or plant based butter.
- One chopped up caramelized leek mixed into the dough is so next level.
- Add one teaspoon garlic powder or a sprinkling of sesame or hemp seeds into the mix.
- Line a plate with a tea towel and pile up your flatbreads as you cook them. Wrap in the towel to keep warm and soft.
- Make sure the mashed potatoes you use to make the flatbreads do not contain any oil or dairy.
Nutrition
These are the perfect little flatbreads and I love that they work so great with a whole grain flour. Absolutely delicious, the kids love them and the texture is great for so many uses. Thanks for sharing your recipe with us!
Hi, I don’t have cast iron….hoping this will work in a non-stick skillet or heavy duty skillet of another kind?
Definitely, you should use a little oil or vegan butter to prevent sticking in that case.
Hi! Would this work with Almond flour so that it’s Whole30 compliant? Thanks!
I have not tested the recipe with almond flour, I suspect it will work but it will be more difficult to roll out.
I understand that this comment is late but for future readers, I suggest oat flour instead of almond flour due to the strong almond taste.
Thank you Florentina for the amazing recipe. Since transitioning from a Vegan diet to a cleaner whole food plant-based variant I have been passively looking for a general bread recipe to replace traditional Naan and thanks to you I think I have found one. What do you think about using a tortilla press to flatten the bread rounds?
That’s wonderful John, a tortilla press works great here so take that shortcut!
Hi
Do you use a little vegan butter and non dairy milk in the mashed potato mix like you would normally?
Thanks
Hi Chris, If I use leftover mashed potatoes it would be either the olive oil mashed potatoes https://veggiesociety.com/olive-oil-mashed-potatoes-recipe-vegan/ OR this creamy version which has vegan sour cream https://veggiesociety.com/vegan-mashed-potatoes-recipe/ . You can simply use plain boiled potatoes here and add seasonings to taste. Let me know how it goes ~ Florentina
This looks FANTASTIC! I can see making and freezing dough chunks and having fresh bread as desired. Just curious, have you made this with reconstituted instant potato VS whole fresh mashed potatoes?? I rarely eat potatoes, but I do keep instant dried flakes and dried hashed browns on hand so I thought I’d ask in case you had and there was a problem with consistency or binding qualities…
Hi Janis, I want to say that it will work being that they aren’t too watery, however I will be completely honest here and confess that I have never used instant potato boxes in my life. So all things considered proceed and report back with your findings 🙂 ~ Florentina Xo’s
I was born in Scotland and grew up in Canada, my father used this recipe on a regular basis in our house, same ingredients mashed potatoes, flour, a bit of salt cut into triangle shapes and cooked on a large flat steel griddle that he made himself, the Scottish name for these is “Tottie Scones” (sometimes called tattie scones) I still occasionally make these today and I am turning 70 this year. 🙂