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Flatbread (Potato)
Ingredients
- 2 medium potatoes (300 gram)
- 5 tbsp whole psyllium husk
- 330 g lukewarm water
- 180 g rice flour, plus extra for flouring the surface
- 30 g oat flour
- ½ tsp baking powder
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp garlic powder
- 50 g grated cheddar cheese
- 6 tbsp chopped fresh parsley
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Directions
- For freshly cooked, riced potatoes: Place the washed, skin-on potatoes into a pot and fill it with cold water, enough to fully cover the potatoes. Bring to a boil, then reduce the heat to medium and cook until the potatoes are fork tender (that is, easily pierced with a fork). This usually takes about 30 minutes.
- Drain the water and allow the potatoes to cool until warm, then peel them and use a potato ricer to rice them. You'll need 300g or about 3 cups of riced potatoes. I recommend weighing your riced potatoes, as their density can vary enormously based on how tightly you pack them into the cup.
- You can make the dough by hand or using a stand mixer fitted with the dough hook attachment.
- Make the psyllium gel: In a bowl (or the bowl of a stand mixer, if using), mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
- In a separate bowl, whisk together the millet flour, sorghum flour, baking powder, salt, pepper and garlic powder.
- Add the riced or mashed potatoes (make sure that they're lukewarm or at room temperature!), grated cheddar, chopped parsley and the dry ingredients to the psyllium gel, and knead everything together until you get a smooth, supple dough. Make sure that there are no clumps of either psyllium gel or dry, unmixed flour.
- The final dough should come away from the sides of the bowl and be very springy and supple to the touch. It shouldn’t be too sticky.
- Depending on your potatoes, you may need to add up to about 1 tablespoon of extra water to make it softer, or up to about 1 tablespoon of extra millet flour to make it firmer and less sticky.
- Turn out the dough onto a lightly floured surface and shape it into a ball.
- Divide it into 8 equal portions. You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 115g) or you can just eyeball it.
- Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and it won’t matter in the end, as you’ll be rolling them out anyway. As you move onto the next step (rolling out the flatbreads) keep the dough balls covered with a dish towel to prevent them from drying out.
- Place a dough ball onto a lightly floured surface and dust its top with more flour.
- Use a rolling pin to roll it out into a large, round flatbread, about 9-9½ inches (23-24cm) in diameter. It should be just under ⅛ inch thin, about 1-2mm.
- Make sure to rotate it frequently to prevent it from sticking to the surface. As necessary, dust the work surface and the top of the flatbread with more flour.
- Repeat with the rest of the flatbreads.
- Tip: I recommend rolling out all the flatbreads first and then cooking them. To prevent them from sticking to each other and drying out, stack them with pieces of parchment/baking paper in between and cover them with a clean dish towel.
- Pre-heat a large pan or cast iron skillet over medium to medium-high heat. The pan is ready when a droplet of water sizzles on its surface.
- Tip: Throughout the cooking process, adjust the heat as necessary. If the flatbread is browning too quickly, reduce the heat slightly. If it’s taking too long to brown, increase the heat.
- Place a flatbread into the hot pan or skillet and cook it on the first side for about 1 minute to 1 minute 15 seconds, or until golden brown spots appear underneath.
- Flip it and brush the top with melted butter. Cook on the second side for about 1 minute or until golden brown spots appear underneath.
- Flip it again, brush the top with melted butter and cook for about 45 seconds or until the spots underneath are of a deep brown colour.
- Flip for a final time and cook for about 30 seconds or until the spots underneath are of a deep brown colour.
- Repeat this process with all the other flatbreads. Keep an eye on how they’re cooking and adjust the heat as needed.
- Stack the cooked flatbreads on a plate lined with a paper towel – this will absorb any condensation that forms underneath the hot flatbreads. There’s no need to wrap them in a dish towel to trap the steam, they’ll be perfectly soft and pliable without it.
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