Description
A quick and delightful flatbread recipe made with potatoes, fresh herbs, and vegan cheese, perfect for busy families.
Ingredients
Scale
- 4 medium potatoes, peeled
- 250 g (2 cups) all-purpose flour, plus more for dusting
- 50 g (1/2 oz) vegan cheese, grated
- 3 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes, optional
- Vegan butter, for cooking
- Different herbs like cilantro or dill for added flavor (optional)
- A sprinkle of nutritional yeast for a cheesy flavor (optional)
- Dips like hummus, salsa, or guacamole for serving (optional)
Instructions
- Start by bringing a pot of salted water to a boil. Peel the potatoes and add them to the boiling water. Cook until they are fork-tender, which takes about 15-20 minutes.
- Once cooked, drain the potatoes and let them sit to remove any excess moisture.
- In a mixing bowl, mash the potatoes until they are smooth.
- Add the flour, vegan cheese, chopped parsley, salt, black pepper, garlic powder, and optional red pepper flakes to the bowl. Mix everything well until a soft dough forms.
- Divide the dough into four equal pieces and roll each piece into a thin round shape.
- Heat a dry pan over medium heat and cook each flatbread for 2-3 minutes on each side. If you like, brush each side with vegan butter while cooking for extra flavor.
- Once golden brown, cut the flatbreads into quarters and serve warm. They pair wonderfully with dips like hummus or salsa.
Notes
Leftover flatbread can be stored in the fridge for up to 3 days. Can be prepared ahead of time and cooked when ready.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 flatbread
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: potato flatbread, vegan cheese, quick dinner, family meal, easy recipe