Use new or leftover mashed potatoes to make this simple and nutritious vegan potato flatbread made with oat flour and spinach. This no-yeast flatbread is dairy-free and gluten-free.
Dietary: Egg-Free | Vegan | Vegetarian
Time: 15 minutes
- 400 g cooked potatoes
- 1 tablespoon dairy-free butter
- 1/2 cup oat flour
- ¼ cup finely chopped spinach
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons dairy-free milk
- 1 tablespoon oil + more to fry
- Boil potatoes or cook in the microwave. Cool and peel. Mash them in a bowl with butter.
- In a large bowl, add the oat flour, spinach, baking powder, and salt. Mix with a spoon first, then use your hands to knead the dough. You may need to add more flour until the dough isn't sticky anymore. The dough should not be dry.
- Divide the dough into 6-8 parts and roll them into balls. Make 8, for smaller, thinner flatbreads and 6 for slightly larger/thicker ones.
- With a rolling pin, roll out each ball between 2 sheets of parchment paper (or wax paper) into a disc, between 1/8-inch and 1/4-inch thick. The diameter was about 5 ½ - 6 inches.
- Lightly oil a large non-stick frying pan/skillet over medium heat. Once ready, carefully add the flatbread to the skillet. Cook the flatbread over medium heat for about 3-4 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked flatbread on a plate and cover it with a kitchen towel. While one flatbread cooks, you can roll out the next dough ball and repeat the process. Brush them with a little olive oil or add your favourite topping and enjoy!
You can watch the video on social media posts for visual instructions.