Potato Flatbread (Vegan)

These potato “breads” are yeast-free and dairy-free!
The recipe also includes instructions on how to make a gluten-free version of the bread.

Ingredients:

3 medium (or large) potatoes
1 cup (120 g) flour – you can use regular all-purpose flour (but if the dough is too sticky, you will need to add more flour); you can replace regular flour with a gluten-free mix: use 80 grams of chickpea flour and 40 grams of tapioca flour.
1 teaspoon baking powder
1/2 – 3/4 teaspoon salt
1 pinch of ground nutmeg
1 tablespoon oil (plus more for frying)
1/3 cup chopped spring onions

Directions:

1. Boil the unpeeled potatoes in salted water until they are tender and can be easily pierced with a fork. Then drain the water, let the potatoes cool, peel and mash them.
2. Then add the flour, baking powder, salt, nutmeg, oil and spring onions. Mix with a spoon first, then knead the dough with your hands. You will probably need to add more flour to make the dough less sticky.
3. Divide the dough into 6-8 parts and shape them into balls. If you shape 8 balls, your “bread” flatbreads will be smaller and thinner, and if you shape 6, they will be thicker and larger.
4. Roll each ball between two sheets of oiled baking paper. Roll out into a circle that is 3 to 6 millimeters thick. The diameter should be about 14-15 centimeters.
5. Lightly oil a large non-stick frying pan and place over medium heat. Remove the top layer of baking paper from the first potato pancake. Transfer the pancake to the pan, peeling off the remaining layer of paper.
6. Cook the pancake over medium heat for about 2-4 minutes, then flip and cook for another 1-2 minutes. Transfer the cooked pancake to a plate and cover with a kitchen towel. In the meantime, while one pancake is cooking, you can roll out another ball of dough and repeat the entire process.
7. Sprinkle with additional fresh herbs.

NOTES: Cook potatoes with their skins on!
By the way, you can add 2-3 cloves of crushed garlic to the dough - you will make delicious garlic-flavored potato “breads”.

Yield: 6-8 scones
Recipe: elavegan.com