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Potato Flatbread

Potato Flatbread

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  • Pizza dough, for one 16-inch thin-crust pizza
  • 4 Tablespoons extra-virgin olive oil
  • Salt, to taste
  • 2 sprigs rosemary, chopped
  • 1 clove garlic, minced
  • 2 Yukon Gold potatoes, sliced thinly
  • 1/4 white onion, sliced thinly
  • 1/2 Tablespoon unsalted butter, melted
  • Pepper, to taste


Preheat the oven to 375 degrees.

Divide the dough in ½ and roll out into thin, rectangular pizzas, about 12-inches long each. Using 1 tablespoon of the olive oil, season the pizza dough. Then, season with salt, to taste.

In a bowl, combine the rosemary, garlic, potatoes, and onion. Toss with the remaining olive oil and melted butter. Top the pizza dough with the potato and onion mixture. Season with salt and pepper, to taste. Bake until the crust is golden and the potatoes and onions are softened, for 12-15 minutes. Slice and serve.

Nutritional Facts


Calories Per Serving377

Folate equivalent (total)195µg49%

Riboflavin (B2)0.2mg12.3%

Aloo Paratha (Indian Potato Stuffed Flatbread)

Here’s something different you can make with leftover potato that is really easy to make! Aloo Paratha is a potato stuffed flatbread that is a popular dish in India. This recipe is so flexible and I’ve provided loads of substitutions and alternatives so don’t be concerned about needing speciality Indian spices. I am addicted to this!

I was inspired to make this because I wanted to make something a little unique using leftover mashed potato I had from making Shepherd’s Pie Potato Skins (yet again….I love them!). This recipe is from my favourite Indian food blog, Priya’s Kitchenette. Besides the fact that Priya is an incredibly generous and kind person, she is phenonemal in the kitchen and her blog opened up the world of Indian cooking to me. She shares dishes that I order at Indian restaurants and shows how easy they are to make at home. And a whole lot healthier too because Indian food at restaurants and takeout places here in Sydney is really, really oily. But Indian home cooking is not. All the flavour with far less oil. Win, win!

“The flatbread dough is just flour, salt and water and takes 3 minutes to make. The filling is flavoured with garam masala, a staple Indian spice, but don’t worry if you don’t have it, there are easy alternatives!”

Parathas (Indian flatbreads) are very popular in India and are typically served for breakfast. However, in the Western world this is served as a side with curries, or as an appetiser. Along with naan, parathas are always a “must have” when I go out for Indian. You can get plain Parathas, but my favourite is Aloo Paratha (“Aloo” means “Potato”). I’m a carb monster. So a double carb hit is pretty much my idea of Perfect Food.

“This is one of those recipes where it doesn’t matter if you don’t have the listed ingredients – you can even substitute the potato! Change it up and use what you have. I’ve provided loads of suggestions for substitutions and alternatives. It is still going to be delicious!”

I promised you right up front that this is really easy and the main reason is because the dough is so easy to make and work with:

1. It is just made with flour, water and salt

2. It only takes about 1 1/2 minutes to knead

3. You don’t need to flour the work surface because the dough is not sticky. Even after kneading and rolling it out, the work surface will be perfectly clean and

4. The dough is smooth, silky and elastic so it is really easy to roll out and stretch into the shape you want.

The filling is very simple: potato, shallots (scallions), ginger, coriander (cilantro) and some spices. The beauty of this recipe is that it doesn’t matter if you don’t have all the ingredients, you can substitute with so many other things or simply leave it out. Sure, what you end up with might not strictly be Aloo Paratha, but it is still going to be delicious. I’ve provided loads of suggestions for substitutions and alternatives. You don’t even need to use potato! You could use, for example, broccoli!

Now if you’ll excuse me, I have a pile of Parathas calling my name. Until next time! – Nagi

More things stuffed in flatbreads!

Things stuffed inside flatbreads are always a good thing! I’ve done a few over the years:

Gozleme – Crispy Turkish olive oil flatbreads stuffed with spinach and feta

And though not stuffed, this ever popular Easy Soft Flatbreads has to make the list (use as naan for curries, Greek Gyros, Doner Kebab, Chicken Shawarma – the options are extensive!)

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Recipe Summary

  • 1 cup mashed potatoes
  • salt to taste
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground turmeric
  • 1 tablespoon fresh cilantro, finely chopped
  • 3 tablespoons vegetable oil
  • 2 cups whole wheat flour
  • ¾ cup vegetable oil for frying
  • 1 tablespoon butter, melted

Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat cover with plastic and set aside for 10 minutes.

Preheat a nonstick griddle to medium heat.

Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

Serve Potato Flatbread Roti With

If you are wondering what to eat a potato roti with, take a look at these recipes:

    – this is one of my favorite recipes a recipe I learned from my father and authentic Surinam recipe. – if you are vegan than this curry will complement your roti even more. Also really delicious if you are not vegan by the way. – more curry recipes that contain chickpeas which are a great substitute for meat – This Thai recipe is the ideal recipe for a roti recipe because the sauce and the potato roti go so well together – A green curry with loads of vegetables is also a great recipe to eat with your potato roti

Main Ingredients

  • Cooked Potatoes. Russet potatoes work best in this recipe. They could be boiled or baked.
  • Butter. I use vegan butter, but this ingredient could be skipped if desired.
  • Milk. I like to use oat milk here. However, any dairy or unsweetened plant milk would work as well.
  • Flour. Unbleached white flour is best. If you want a slightly healthier option, you could use a half-half mix of white flour and whole wheat flour.
  • Salt.
  • Sugar.

Traditional Finnish Potato Flatbread

There are some foods from the countries I have lived in that I constantly crave and want to eat. However, since they are very typical foods for that specific country, it is very hard and sometimes even impossible to get them anywhere else. That is the case with my favorite potato flatbreads. I simply cannot buy them anywhere here in Germany.

So I searched the magical land of online recipes trying to find a recipe that would make the flatbreads that I remember. Unfortunately I was unable to re-create the flavor and especially the softness that has been so well imprinted in my mind.

Then I went on another mission of re-creating this recipe myself and tweaking it to perfection. So this one morning, I woke up, I boiled the potatoes and I started making my flatbreads. Once they were out of the oven I made some egg butter and asked my better half (my main recipe taste tester) to try them. A moment later I realised there were only 5 flatbreads from the 15 left on the plate and one happy man sitting next to me. And since the taste and the structure was also just like I remembered I approved this recipe and here it is for you to try.

Potato and Caramelized Onion Topping

  1. Saute your onions in the olive oil over medium heat until they soften and begin to caramelize.
  2. Remove from heat.
  3. Once you are ready to cook your flatbread(s). Heat your oven to 425 °F.
  4. Lightly brush your flatbread(s) with a bit of olive oil.
  5. Scatter the caramelized onions over-top, arrange your potatoes, overlapping them to one another over-top the onions.
  6. Brush the petite potatoes lightly with a tiny bit of olive oil, sprinkle with salt and pepper and bake on a parchment paper lined baking sheet for 12 minutes (parchment will brown a bit – that is ok). If you don’t have parchment paper, oil your baking sheet lightly.
  7. Remove from the oven when done, drizzle with the BBQ sauce and/or the Greek yogurt, snip chives over-top and serve. You can cut the bread(s) into strips or you can set them out whole with a knife alongside so folks can cut to order.


If you do not have a mandolin to slice your potatoes, just slice them as thin as you can with a paring knife. You may need to turn the broiler on for a couple minutes to help the potatoes finish cooking if they end up on the thicker side. You could fire up the broiler at the 10 minute mark.

Flatbread Recipes That Are Full of Flavor

If you&aposre impressed by how it looks, just wait &apostill you taste it! It&aposs starchy, cheesy, salty, sweet, and totally addicting.

Lamb Flatbreads with Cranberry Chutney

Photography by Christopher Testani

When winter hits and you&aposve got extra cranberries to use up, turn them into this flavor-packed flatbread! 

Lamb & Mint Flatbread

A classic blend of Mediterranean flavors tops toasted flatbreads for an easy-to-make, easier-to-eat app. 

Cauliflower-Gruyere Flatbreads

The trendiest vegetable right now, cauliflower isn&apost just a pasta, rice, and pizza dough replacement. Pulse it with garlic and mix with cream to create a flavorful flatbread spread. 

Rotisserie Chicken Flatbread

Photography by Johnny Miller

So easy and so delicious, it should be criminal. Thank goodness it&aposs not. 

Pesto & Mozzarella Flatbread

Too tired to make anything for dinner? Pick up four ingredients from the store, and kick back with this cheesy pesto wheat flatbread. 

Veggie Flatbread Sandwiches

Eat the garden with these veggie-filled sandwiches! The produce is layered on a zesty feta-yogurt sauce for even more fresh flavor. 

Mediterranean Flatbread

This delicious flatbread, inspired by flavors of the Mediterranean, is made with Martin’s Dinner Potato Rolls topped with grape tomatoes, Kalamata olives, artichoke, roasted red peppers, garlic, lime juice, olive oil, and feta cheese. With so many delicious flavor elements, everyone can enjoy this vegetarian dish as either a snack or an entrée.

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Bake the Potatoes

Slice potatoes into thin 1/8" rounds. Place potato rounds and grape tomatoes on baking sheet and toss with ½ tsp. salt and 1 ½ Tbsp. olive oil. Use your hands to coat vegetables completely with oil. Arrange vegetables in a single layer and roast 12 minutes. Flip potatoes and roast 12-15 more minutes, or until potatoes are browned and tomatoes are very soft. Some potatoes may brown before others, so watch closely and remove individual potatoes early if needed.

Begin to Make Flatbreads

Spread ricotta on naan flatbreads.

Add Cooked Potatoes

Arrange potato slices (be careful - they'll be hot!) over ricotta and top with half the Parmesan cheese (reserve remaining for garnish). Top with shredded cheddar cheese.

Bake the Flatbreads

Replace foil on baking sheet and lightly coat foil with cooking spray. Place flatbreads on baking sheet and bake 10-13 minutes, or until cheese starts to bubble.

Plate the Dish

Mince chives. Arrange tomatoes on flatbread and garnish with dollops of sour cream, chives, remaining Parmesan, a pinch of salt, and freshly cracked pepper.

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