Potato Parsley flatbread is quick and easy to make and full of flavor. This flatbread is made without yeast. It is soft and great with grilled meat, veggies, or curry.
Everyone in my family loves flatbread, so I make flatbread very often. You can always find a stash of flatbreads in my freezer, ready to use.
The most popular ones in our house are Sri Lankan Coconut Roti, Chapati, Naan, Tortilla, and now, the Potato parsley flatbread.
Having flatbread in the freezer makes it easier to plan a meal during busy weeks, and can be served with a simple curry, some grilled meat, or veggies. I served these Potato Parsley flatbreads with Yellow coconut curry meatballs.
This recipe is quick and easy to put together and flexible too. The Potato Parsley flatbread has no leavening at all. I had a whole lot of fresh parsley lying in my fridge, which I didn’t know what to do, so I decided to make some Potato flatbread with it. Parsley and potato pairs well together, and if you add some garlic, it’s just complete.
Let’s talk about ingredients and alternatives.
Flour – I used all-purpose flour. If you want a healthier option, you can go with 50/50 all-purpose and whole wheat.
Potatoes -Use two large potatoes, boil and mash them, or this is a great way to use up leftover mash potatoes. Sweet potatoes and pumpkin are fabulous replacements.
Parsley -The recipe calls for 1 cup of chopped parsley, however, 1/2 or 3/4 cup works well too. Coriander/Cilantro is wonderful too.
Garlic – 3-4 cloves of fresh garlic were used for this flatbread, but you can change the amount of garlic for your preference. However, granulated garlic or garlic powder can be great substitutes.
Red Chili Powder– Using red chili powder is an option.
Yogurt– Adding yogurt makes the flatbread soft. Replace yogurt with sufficient water or milk to form a soft dough. I didn’t need any water as the yogurt was enough to knead. If your dough is dry, add water 1 tablespoon at a time to form a soft dough. avoid adding too much water.
Oil – I used olive oil. Coconut or vegetable oil are good alternatives.
Potato Parsley Flatbread – Recipe without yeastCourse: Sides, Lunch, Dinner
2 1/2 cups / 300g all-purpose flour
2 large / 360g potatoes boiled and mashed/ 2 cups mashed potatoes
1 cup / 25g chopped fresh parsley
3- 4 cloves of garlic finely chopped
1 1/4 teaspoon salt
2/3 cup / 165g full fat yogurt
1 Tablespoon olive oil
Butter to brush on top ( optional)
- Add all the ingredients in a large bowl and mix well until it forms a soft dough. I didn’t need any water as the yogurt was enough to knead. If your dough is dry, add water 1 tablespoon at a time to form a soft dough. Avoid adding too much water.
- Knead the dough for 5 minutes. Place the dough in a bowl and coat the dough with 1 tsp of oil to prevent from drying.
- Cover the bowl with a cling wrap and let it rest for at least 30 minutes.
- After 30 minutes, place the dough on a working surface. Divide the dough into 14 equal size pieces.
- Form the pieces into balls and place them back in the bowl, cover, and let it rest for 10 minutes.
- Meanwhile, heat a griddle on medium-low heat.
- Now, roll each dough ball into about 7-inch in diameter.
- Cook each flatbread 2 minutes on each side or until fully cooked.
- Brush some butter on top and serve with your favorite curry, grilled meat, or veggies.
- These Potato flatbreads can be frozen for up to 3 months.