Ingredients
- Yukon Gold potatoes (as many as needed; 1 large makes 1-2 flatbreads)
Method
Boil potatoes whole (skin on) until fork-tender. Drain and cool slightly.
Peel while warm. Mash thoroughly until smooth-no lumps. (Rice them if possible for best texture.)
Let cool to handling temperature but still warm (helps binding).
On parchment paper, place a portion of mashed potato. Cover with another sheet of parchment.
Roll out very thin (1/8 inch or less) into a round or oval. Remove top parchment.
Bake at 400-425°F (200-220°C) for 15-25 minutes, flipping halfway if needed, until golden, crisp edges, and dry enough to hold shape. Watch closely-thinner = crispier, thicker = softer/chewier.
Cool slightly. Use as wrap, pizza base, or side.
### Ingredients
- Yukon Gold potatoes (as many as needed; 1 large makes 1-2 flatbreads)
### Method
1. Boil potatoes whole (skin on) until fork-tender. Drain and cool slightly.
2. Peel while warm. Mash thoroughly until smooth-no lumps. (Rice them if possible for best texture.)
3. Let cool to handling temperature but still warm (helps binding).
4. On parchment paper, place a portion of mashed potato. Cover with another sheet of parchment.
5. Roll out very thin (1/8 inch or less) into a round or oval. Remove top parchment.
6. Bake at 400-425°F (200-220°C) for 15-25 minutes, flipping halfway if needed, until golden, crisp edges, and dry enough to hold shape. Watch closely-thinner = crispier, thicker = softer/chewier.
7. Cool slightly. Use as wrap, pizza base, or side.
