Skip to main content

Stuffed Potato Flatbread Recipes for Lunch

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

stuffed-potato-flatbread-recipes-for-lunch

Easy Stuffed Potato Flatbread Recipe

Ingredients:

Vegan

Produce
2 cups: Cilantro, packed
2 cups: Green onion, packed
1/2 cup: Green pepper
1 1/2 lbs: Potatoes

Baking & spices
3 1/2 cups: All-purpose flour
1 tsp: Black pepper
2 tsp: Salt

Oils & vinegars
2 tbsp: Oil
1: Oil
2 tbsp: Olive oil

Liquids
1 1/4 cups: Water

Instructions:

  • For dough preparation: combine flour, salt, and oil in the bowl of a food processor. With the motor running, add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.
  • Remove the dough from the processor and give it a couple of kneads on the counter. Wrap in plastic and let rest about 20 minutes.
  • For filling preparation: wash potatoes, prick with a fork, and microwave until soft, approximately 10 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft.
  • When the potatoes are finished and cool enough to handle, remove the skins and coarsely mash with a fork.
  • Roughly chop the cilantro.
  • In a skillet, heat olive oil.
  • Sauté green pepper for 1 minute.
  • Add green onion and sauté for 2 minutes. Turn off the heat and stir in chopped cilantro, salt, and pepper. Gently stir in the potatoes.
  • Divide the dough into 7 equal pieces and roll into balls. Keep them covered on the counter while you roll them out. Divide the filling into 7 equal portions. Roll out a ball of dough on a lightly floured surface to a big circle. Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
  • Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut. Repeat with the remaining balls of dough. Heat 2 tablespoons oil in a large skillet on medium high.
  • One by one, shallow fry the bolani one one side until golden brown. Flip and fry on the other side til golden brown. Press down gently on the edges of the bolani while cooking to ensure that they brown evenly. Place cooked bolani on a metal cooling rack while the others finish to stay crispy.
stuffed-potato-flatbread-recipes-for-lunch

Potato Flatbread Recipe

Ingredients:

Vegan

Produce
1 tsp: carom seeds or 1 tsp thyme
2 tbsp: Coriander/cilantro, fresh
1/2 tsp: Ginger, fresh
1 1/2 cups: Mashed potato
1/2 cup: Shallots/scallions

Baking & spices
1/4 tsp: Chili powder
2 1/2 cups: Flour, plain white
1 tsp: Garam masala
1 1/2 tsp: Salt

Oils & vinegars
2 tbsp: Vegetable oil

Liquids
1 cup: Water

Instructions:

  • Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
  • Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
  • Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes. Do not refrigerate.
  • Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
  • Preheat oven to very low.
  • Cut the dough into 4 pieces with a knife.
  • Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
  • Place 1/3 cup of the filling into the middle of the rolled out dough.
  • Gather the edges of the dough to enclose the filling. Remove as much air as possible from inside then pinch to seal.
  • Flatten the ball slightly and shape the flattened disc into a circle using your hands.
  • Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm thickness. Repeat with remaining dough.
  • Heat 1 tbsp of oil in a non stick fry pan over medium heat.
  • Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
  • Turn the Paratha over and cook the other side for 1 minute 30 seconds.
  • Remove from fry pan onto a wire rack and place into a low oven to keep warm while you cook the remaining Parathas.
  • Add a small drizzle of the remaining oil into the pan. Proceed to cook the remaining Parathas.
  • Cut into 4 pieces and serve immediately.

Potato Flatbread Recipe With Coriander

Ingredients:

Produce
2 tbsp: Cilantro or coriander, leaves
2: Green chilies or jalapenos
3: Potatoes, Medium

Baking & spices
1 tsp: Salt
2 cups: Wheat flour

Oils & vinegars
1 tbsp: Oil

Scroll to Continue

Dairy
1: Oil or butter or ghee

Liquids
1: Water

Other
1/2 tsp: masala spice or 1/2 tbsp lemon juice

Instructions:

  • In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff. Cover and keep it aside for 15 to 30 minutes.
  • Peel and boil the potatoes using your preferred choice of cooking. See that the potatoes are mashed properly and that there are no lumps.
  • Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes. Check the taste and adjust any spices as needed.
  • Divide the dough into 9 equal portions. Using both the palms make a smooth ball out of each portion and then flatten it.
  • Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle. Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.
  • Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.
  • Using some flour for dusting, roll this again to form a big diameter circle.
  • Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling. Place the rolled paratha on the skillet.
  • Once you see the bubbles on top, flip and cook on the other side. Apply ghee or oil on the partially cooked surface of the paratha. Flip again and cook the partially cooked side this time till you see golden brown spots.
  • Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides. Repeat this for all the parathas.

Stuffed Potato Flatbread Recipe

Ingredients:

Vegan

Produce
1 cup: Mashed potatoes

Baking & spices
1 cup: All-purpose flour

Salt

Instructions:

  • Place the flour and potato mash onto your work surface. Using your hands, start bringing the ingredients together until you form sticky dough.
  • Roll this into a sausage and cut into 8 pieces. Form each piece into round shape. Make sure the work top and dough is dusted with flour before you start rolling it out. Roll it out thin.
  • Cook on medium to high heat on a dry frying pan for about 2 minutes (1 minute per side) or until done. Best served right away while still warm.

Sweet Potato Flatbread Recipe

Ingredients:

Vegan • Gluten free

Produce
12 oz: Sweet potato

Baking & spices
6 oz: Oat flour

Instructions:

  • First, lay the dough in between two pieces on parchment paper. Use a rolling pin to roll it out into the correct shape/thickness.
  • When making sweet potato flatbread, the dough can be a little thicker 4-6mm. Feel free to make 1-2 larger flatbreads or multiple 'mini' ones.
  • For pita, you'll want to roll the dough very thin; this will help it form a nice pocket without being 'doughy.'
  • Bake the sweet potato flatbread in the oven for between 5-10 minutes at 400ºF/200ºC. This time will vary somewhat based on how thick the dough is and how big the flatbread/s are.
  • Turn the oven to its highest possible temperature (for me, that's 500ºF/260ºC) and place an inverted baking tray in the oven while it pre-heats, the same way we do for regular pita.Once the oven is preheated (and the tray is nice and hot), transfer the sweet potato pita onto the hot tray and bake for between 5-7 minutes.
  • Cook the small pita pockets in the air fryer for around 5 minutes at 415ºF/210ºC. The pockets puffed up almost immediately for me.Once cooked, enjoy while warm.

Quick Potato Flatbread Recipe

Ingredients:

Vegan

Produce
1 cup: Sweet potato

Baking & spices
1 cup: All purpose flour

Instructions:

  • Combine mashed sweet potatoes and all-purpose flour. Knead until you get soft dough. Divide the dough into 6 parts. Roll each part into a round shape.
  • Heat a pan or a skillet. Place Sweet Potato Flatbread / Roti on the pan. Bake until bubbles form. Turn the roti and bake on the other side. Press with spatula while baking.

Potato Flatbread Recipe With Rosemary

Ingredients:

  • 2 cups mashed potatoes
  • 2 cups whole wheat pastry flour or your flour of choice
  • sea salt to taste
  • chives rosemary, scallions

Instructions:

  • In a large bowl combine the flour and mashed potatoes until a nice dough forms that is easy to handle. Depending on how wet your mashed potatoes were you might need to sprinkle a little extra flour in there.
  • Sprinkle a little flour on your kitchen counter and place the dough on top. Use the palm of your hands to roll it out into a long log. Use a serrated knife to cut the log into 14-16 pieces depending on how small you like to make your flatbreads.
stuffed-potato-flatbread-recipes-for-lunch

Potato Flatbread Recipe

Ingredients:

  • 2 cups Mashed Potatoes
  • 1/4 Cup Melted Butter
  • 1 Egg
  • 1 Cup Rice Flour
  • 1/4 Cup Corn Starch or Tapioca or Potato Starch
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • For the Everything Topping:
  • 2 Tsp Poppy Seeds
  • 2 Tsp Sesame Seeds
  • 2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
  • 2 Tsp Dried Onion
  • 1 Tsp Dried Basil
  • 1/2 Tsp Salt

Instructions:

  • Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
  • In a large bowl add the mashed potato. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.
  • Pre heat oven to 450 F.
  • In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
  • Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
  • Bake for 15 minutes. Remove from the oven then brush with melted butter once more.
stuffed-potato-flatbread-recipes-for-lunch

Mashed Potato Flatbread Recipe

Ingredient:

Vegan • Gluten free

Produce
1: Potato, large pre-cooked

Instructions:

  • Prepare the potato. I use pre-cooked potatoes for this recipe so cook according to your favorite method: boiled, steamed, baked, etc.
  • Use a potato ricer or grater to mash the potato to form the potato dough.
  • Cut out two large pieces of parchment paper and place the potato between both layers. Using a rolling pin, roll the potato out into your flatbread size. The thickness of the 'dough' can vary.

History of Potato Flatbread

The potato was the first domesticated vegetable in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE. Cultivation of potatoes in South America may go back 10,000 years, but tubers do not preserve well in the archaeological record, making identification difficult.

A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough.

Potato flatbread – in pancake, scone, or potato cake form – is popular all over the world, and it's not hard to see why. The result is a fluffy, tender, flexible gluten-free flatbread without yeast.

Flatbreads can be frozen. Just stack the individually cooked flatbreads between layers of parchment/ baking paper and freeze.

The flatbread dough keeps well for 4 to 5 days in the fridge. Just seal it in an airtight bag so it doesn't dry out and then you can make fresh sweet potato flatbreads throughout the week.

Related Articles