Potato flatbread recipe

We have already shared a recipe of aloo ka paratha in our blog. But this recipe is different and easier to make. What sets potato flatbread apart is the addition of mashed potatoes, which not only lend a unique flavor and texture but also make the flatbread more nutritious and satisfying. The potatoes add moisture and tenderness to the dough, resulting in soft and flavorful flatbreads that are enjoyed by people of all ages.

Potato flatbread, also known as “Aloo Roti” or “Aloo Paratha” in Pakistani cuisine, is a delightful unleavened bread made from mashed potatoes and flour. It’s a versatile and comforting dish that can be enjoyed as a breakfast item, a side dish, or even as a light meal on its own.

The preparation of potato flatbread involves mixing mashed potatoes with flour and seasoning to form a pliable dough. This dough is then rolled out into flatbreads, which are cooked on a griddle or skillet until golden brown and crispy on the outside, yet soft and fluffy on the inside.

Potato flatbread is often served hot off the griddle, accompanied by various condiments such as yogurt, pickles, or chutneys. It pairs wonderfully with a wide range of dishes, including curries, lentils, vegetables, and meats, making it a staple in Indian households and a favorite street food across the Indian subcontinent.

Whether enjoyed for breakfast, lunch, or dinner, potato flatbread offers a delightful combination of flavors and textures that is sure to satisfy your taste buds and leave you craving for more. With its simplicity, versatility, and comforting appeal, potato flatbread holds a special place in the hearts and palates of food lovers around the world.

Ingredients:

2 medium-sized potatoes, boiled, peeled, and mashed

1 cup all-purpose flour (maida)

1/2 teaspoon salt

Water, as needed

Ghee or oil, for cooking

Instructions:

1. Prepare the Dough:

In a mixing bowl, combine the mashed potatoes, all-purpose flour, and salt.

Gradually add water and knead the mixture into a smooth dough. The dough should be soft and pliable but not too sticky. Add more flour if needed to achieve the right consistency.

Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

2. Roll out the Flatbreads:

Divide the dough into equal-sized portions, roughly the size of golf balls.

Take one portion of the dough and roll it into a ball. Flatten it slightly between your palms.

Dust the flattened dough ball with some flour and roll it out into a flatbread, about 1/4 inch thick. Use a rolling pin and a flat surface dusted with flour to roll out the dough evenly.