These soft, slightly puffy flatbreads get their tender texture from mashed potato mixed into a simple no-yeast (or low-yeast) dough. They’re pan-cooked until golden with characteristic blistered spots, brushed with garlic butter/oil, and finished with fresh chives. The creamy white dip is a quick herbed yogurt or sour-cream sauce that matches the photo.
Ingredients (makes 6–8 flatbreads)
Flatbreads
- 400 g (about 3 medium) starchy potatoes (Yukon Gold or Russet), boiled in skins until tender
- 120–150 g plain flour (all-purpose; start with 120 g and add as needed) + extra for dusting
- 1 tsp baking powder
- ½–¾ tsp salt
- Pinch of nutmeg (optional but recommended)
- 1 tbsp neutral oil or olive oil
- 2–3 garlic cloves, finely minced or pressed (for garlic version)
- ⅓ cup finely chopped scallions or chives (plus extra for topping)
Garlic finish
- 2–3 tbsp butter or olive oil
- 1–2 garlic cloves, minced
- Extra chopped chives
Herb Yogurt Dip
- 200–250 g plain Greek yogurt or sour cream (or a mix)
- 1 small garlic clove, grated or minced
- 1–2 tbsp chopped chives or scallions
- 1 tsp lemon juice or a pinch of lemon zest
- Salt and black pepper to taste
- Optional: tiny pinch of dried dill or a drizzle of olive oil
Method
- Cook & mash the potatoes
Boil the whole potatoes (skins on) in salted water until fork-tender. Drain, cool just enough to handle, peel, and mash until smooth (ricer or masher). You need about 400 g mashed potato. Use while still warm for the softest dough. - Make the dough
In a bowl combine the warm mash, flour, baking powder, salt, nutmeg, oil, minced garlic, and chopped scallions/chives. Mix with a spoon, then knead gently with your hands. Add a little more flour if sticky until you have a soft, pliable dough that holds together but isn’t dry. Do not over-knead. - Shape
Divide into 6–8 equal pieces and roll each into a ball. On lightly floured parchment or between two sheets of oiled parchment, roll each ball into a round 12–15 cm across and about 3–5 mm thick. - Cook
Heat a non-stick or cast-iron skillet over medium heat with a light film of oil. Cook one flatbread at a time for 2–4 minutes per side until golden with brown blistered spots and the surface puffs slightly. Keep cooked ones warm under a clean towel. - Finish
Melt the butter (or warm the oil) with the extra minced garlic. Brush over the hot flatbreads and scatter generously with chopped chives. - Dip
Stir together the yogurt/sour cream, grated garlic, chives, lemon, salt and pepper. Taste and adjust. Serve in a small bowl alongside the flatbreads.
Tips for success (matching the photo)
- Cook potatoes in their skins so they stay drier and need less flour.
- Warm mash + gentle handling = soft, flexible results.
- Medium heat prevents burning before the inside cooks.
- The golden spots and slight puff come from a hot pan and a dough that isn’t rolled paper-thin.
- Serve immediately while warm; leftovers reheat well in a dry pan or toaster.
This version is quick, uses everyday ingredients, and produces the exact look and texture in the image—soft potato flatbreads with garlic flavour, chive topping, and a cool creamy dip. Enjoy!
