The Ultimate ONE Ingredient Potato Flatbread (gluten-free potato bread)

Step 1

Prepare the potato. I use pre-cooked potatoes for this recipe so cook according to your favorite method: boiled, steamed, baked, etc.

Step 2

Use a potato ricer or grater to mash the potato to form the potato dough.

Step 3

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. I find that I prefer the results at 2-3 mm.You can aim to make it similar in size to regular tortillas or go a bit rustic with it, as I did.

Step 4

Remove the top layer of parchment paper and optionally spray/brush with a little oil. I've tried this recipe with both methods but I didn't notice much of a noticeable difference, so it might be worth saving on the calories.

Step 5

Bake the potato flatbread in the oven for around 10 minutes at 400ºF/200ºC or cook in an Air Fryer for 8-10 minutes at 350ºF/180ºC. The potato should look cooked with some lightly browned spots.

Step 6

Allow the wrap to cool just enough to handle and use it as you would any other wrap by filling it up with your fillings of choice - then enjoy!

Step 7

These are so quick and easy to make that I usually prepare the potato flatbread when needed. However, if you happen to make too many, I imagine they could be stored in the fridge for 1-2 days.Reheat the potato flatbread in a microwave or oven until warmed through.