This Crisp Potato Flatbread is a delightful twist on traditional Greek bread, offering a unique texture that is soft and airy inside with a satisfyingly crunchy exterior. The inclusion of mashed baking potato gives the dough a tender crumb and a subtle earthy sweetness, while fresh rosemary infuses every bite with aromatic, piney notes. Perfect for breaking bread at a family dinner or serving alongside soups and stews, this vegetarian-friendly flatbread is both comforting and sophisticated. The overnight refrigeration step develops deep flavor and makes for easy morning preparation. With a simple topping of olive oil and sea salt, it highlights the natural quality of the ingredients. Its a versatile staple that pairs beautifully with hummus, tzatziki, or simply a drizzle of extra virgin olive oil for a quick snack.
Crisp Potato Flatbread
Description
This Crisp Potato Flatbread is a delightful twist on traditional Greek bread, offering a unique texture that is soft and airy inside with a satisfyingly crunchy exterior. The inclusion of mashed baking potato gives the dough a tender crumb and a subtle earthy sweetness, while fresh rosemary infuses every bite with aromatic, piney notes. Perfect for breaking bread at a family dinner or serving alongside soups and stews, this vegetarian-friendly flatbread is both comforting and sophisticated. The overnight refrigeration step develops deep flavor and makes for easy morning preparation. With a simple topping of olive oil and sea salt, it highlights the natural quality of the ingredients. Its a versatile staple that pairs beautifully with hummus, tzatziki, or simply a drizzle of extra virgin olive oil for a quick snack.Ingredients
Directions
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Preheat the oven to 400F (200C).
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Prick the baking potato all over with a fork and bake for about 1 hour, or until tender when pierced with a knife.
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Remove the potato from the oven and let it cool slightly. Peel off the skin and mash the potato flesh until completely smooth using a stand mixer with the paddle attachment or a hand mixer. Allow the mashed potato to cool to room temperature.
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In a small bowl or measuring cup, combine the warm milk, sugar, and active dry yeast. Whisk gently and let it sit for 10 minutes until the mixture becomes foamy and bubbly.
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In the bowl of a stand mixer, combine the cooled mashed potato, foamy yeast mixture, egg, and softened butter. Beat on low speed until well combined.
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Gradually add the bread flour and chopped rosemary to the mixture. Beat until a thick, smooth batter forms. The consistency will be softer than traditional bread dough, more like a thick pancake batter.
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Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 1 hour, or until it has doubled in volume.
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Stir down the risen dough with a wooden spoon to release air bubbles. Cover again and refrigerate overnight (at least 8 hours) to develop flavor.
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Remove the dough from the refrigerator 45 minutes before baking to allow it to come to room temperature. Preheat the oven to 375F (190C).
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Lightly oil or spray a 13x9-inch baking sheet.
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Using oiled hands, spread the dough evenly over the prepared baking sheet. It will spread out easily due to its soft consistency.
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Let the flatbread rest on the baking sheet for 45 minutes, or until it puffs up slightly.
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Drizzle the top with olive oil and sprinkle with coarse kosher salt.
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Bake for 25-30 minutes, or until the edges are golden brown and the top is set.
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Remove from the oven and let cool for a few minutes before cutting into wedges or squares. Serve warm.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 556.0kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 6.7g34%
- Cholesterol 71.4mg24%
- Sodium 245.0mg11%
- Total Carbohydrate 94.0g32%
- Dietary Fiber 5.8g24%
- Sugars 3.4g
- Protein 17.8g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
