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A stack of 7 grilled flatbreads on a wicker tray with a black and white plate napkin and a green bowl of sliced vegetables to the side

Grilled Flatbread

Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Compliments many cuisines
Prep Time: 24 minutes
Cook Time: 20 minutes
Rest Time: 20 minutes
Servings: 7 flatbreads
Calories: 361kcal
Author: Ten Pound Cake Company
A no yeast recipe, this quick potato flatbread is flavored with fennel seeds and topped with a variety of roasted vegetables.
Print Recipe

Equipment

  • 1 Rolling Pin
  • 1 medium bowl
  • 1 potato ricer (if using a baked potato)
  • 1 skillet or grill (for cooking flatbread)
  • tongs

Ingredients

  • cups all-purpose flour (10.6 ounces/301 grams)
  • 2 teaspoons baking powder
  • ¾ teaspoon fennel seed (chopped)
  • teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 cup baked potato (if using a baked potato - rice 1 cup (4.4 ounces/124 grams) of potato, use ¾ cup of whole milk)
  • 1 cup mashed potatoes ( if using mashed potatoes - 1 cup (7.1 ounces/200 grams), use ½ cup of whole milk)
  • 1 cup instant flakes (if using instant potatoes (2.3 ounces/64 grams), use 1¼ cups of whole milk)
  • 3 tablespoons olive oil

Instructions

  • Combine dry ingredients for flatbreads in a medium-sized bowl - flour, baking powder, salt, and chopped fennel seed.
  • Add the potato - whichever type you prefer - baked, mashed, or instant flakes.
  • If using a baked potato, you will need to rice the potato flesh. This step is easier if the potato is warm.
  • If using mashed potatoes, you will use less milk because it is already included in the mash.
  • If using instant potato flakes, you will use more milk in order to reconstitute the dry flakes.
  • Mix the potato into the dry ingredients. The mix will get a little gummy due to the small amount of liquid.
  • Add 2 tablespoons of olive oil to the milk and mix to incorporate.
  • Add the milk/olive oil to the bowl and mix with a rubber spatula.
  • The flatbread mix will be sticky and wet.
  • Sprinkle some flour onto a flat surface. Empty the dough from the bowl onto the flat surface. Sprinkle some flour on the top of the dough. Using the heel of your hand, start to knead the bread. As you press and stretch the dough, fold it back over itself.
  • As the dough is kneaded and it sticks to the flat surface, continue to sprinkle small amounts of flour, 1 teaspoon at a time, onto the surface. The dough will start to become more elastic and less sticky.
  • It will take about 3-5 minutes for the dough to become smooth. Form it into a ball and wrap it in plastic. Place the dough in the refrigerator for 20 minutes to relax.
  • After 20 minutes, remove from the refrigerator and unwrap the dough. You should be able to get 7 pieces of dough, each approximately 3 ounces. Shape each piece of dough into a ball. Cover them with a towel so a skin doesn't form.
  • Press a ball of dough into a flat circle. Sprinkle a teaspoon of flour on a flat surface and with a rolling pin shape the dough into a 7-inch circle. If the top of the dough or the rolling pin starts to get sticky, sprinkle a small amount of flour.
  • Once all the balls of dough are rolled out, they are ready to be cooked. If you are grilling, wait until the coals have a coating of ash on them. Coat the grate with cooking spray or oil.
  • Brush the bread with a small amount of olive oil. Place the bread on the grill and cook for 1½-2 minutes, until there are marks visible on the bread. Make sure to brush the uncooked side of the bread with a small amount of olive oil.
  • Flip the bread and grill the other side for 1½-2 minutes. The bread may puff up and have large bubbles. Remove when the bread has grill marks.
  • You can cook the bread in a cast iron skillet or a grill pan. Heat the pans until hot. Add ½ teaspoon of olive oil to the cast iron skillet or brush it on the grill pan.
  • Place the dough in the pan and cook for 1½-2 minutes. Flip the bread when it has become browned and crusty. Cook for another 1½-2 minutes. The dough may puff up or large bubbles may form as it cooks.
  • Add more olive oil to the pan as needed while cooking the remaining dough.

Notes

Three different forms of potato that can be used that require different amounts of whole milk - 
Baked - ¾ cup
Mashed - ½ cup
Instant - 1 ¼ cups

Nutrition

Calories: 361kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 504mg | Potassium: 474mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg