Mashed Potato Flatbreads
This recipe is a creative way to transform leftovers into a snack to power through your workout (or even a busy day!). There is a large amount of customizing you can do with this recipe, which makes it fun to experiment with over and over again. Also, try different varieties of flour to suit your personal needs: gluten-free, wheat, buckwheat or rice. There are no rules!
Ingredients:
1/2 cup mashed russet potato (cooled)
1/4 cup Flour
Butter or coconut oil for cooking
Additions and flavorings of choice (see more below)
Directions:
Mix your potatoes with the flour. You can use a spatula at first, but then it's best to use clean hands to knead the flour into the potato completely. Depending on how creamy your mashed potatoes are, you may need to add more flour to achieve the 'dough' consistency. Work in small amounts of additional flour at a time until you have a soft, but firm ball.
Divide your ball in two. Flour a surface, or work between two sheets of plastic wrap, to roll the ball into a thin, flat disc.
Add a touch of coconut oil or butter to a skillet on medium heat. Cook the disc for about two minutes on both sides, until the potato is golden. Repeat with the second disc. Devour or wrap in foil for later.
There are many ways to jazz up your mashed potato flatbread. One option is to add spices while mixing the dough. Scallions, Za'atar, bagel seasoning or curry powder all add bold flavor. The second option is to add a slather of something (anything!) to the finished flatbread and fold over as a sandwich. My personal favorite is a spread of honey almond butter!
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