Potato flatbread
Finnish type thin potato flatbreads made with mashed potatoes
Ingredients
- 1 cup mashed potatoes
- ¾ cup wheat flour
- 1 egg
- ½ teaspoon salt
Instructions
- If you use leftover mash that has been stored in the fridge, and is very dense, add some water or milk to get the right texture.
- Add the egg and salt to the mash and stir it.
- Add in the flour and make it into an even batter. Do not stir or whip too much, so the wheat does not get viscosity; since then, you get chewy bread.
- Put 4 doughballs on an oven sheet with baking paper with floured hands.
- Pat the balls flat with the help of some flour so the dough does not stick to your hands.
- Make some marks on the breads with a fork.
- Bake the flatbreads in the middle of the oven at 440 F (225 C) for 18- 20 minutes until they have some color on top. Time depends on your oven and the thickness of flatbreads.
Video
Notes
Nutrition for one flatbread: 1,7g fat, 29 grams carbs, 5,9 grams protein, 1,5 grams fiber.
Nutrition is counted with mash made in water.
You can replace some of the wheat flour with barley flour if you want.
Serve with butter. Store up to 3 days at room temperature or fridge airtight. Flatbreads can be frozen for up to 3 months.
Nutrition
Calories: 163kcal
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