Soft Potato Flatbread with Fresh Herbs and Vegan Cheese

• aktive zeit: 15 minutes
• gesamtzeit: 30 minutes

Zutaten

4 medium potatoes (peeled)

250 g all purpose flour (plus more for dusting)

50 g vegan cheese (grated)

3 tbsp fresh parsley (finely chopped)

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp red pepper flakes (optional)

vegan butter (for cooking)

Anweisungen

Boil the potatoes. Place the peeled potatoes in a pot of salted water. Bring to a boil and cook until completely tender, about 15 to 20 minutes. Drain well and let them sit for a few minutes so any excess moisture evaporates.

Mash. Transfer the potatoes to a large bowl or dish and mash until smooth with no lumps. Let them cool slightly so they’re warm but not too hot to handle.

Make the dough. While the mash is still warm, add the flour, grated vegan cheese, parsley, salt, pepper, garlic powder, and red pepper flakes. Mix everything together with your hands until a soft dough forms. It should be slightly tacky but not sticky. If it’s too wet, add a little more flour. Don’t overwork it.

Divide and roll. Turn the dough out onto a well-floured surface. Divide into 4 equal pieces. Using a rolling pin, roll each piece out into a thin round, about 3 to 4 mm thick. Use plenty of flour to stop it sticking.

Cook. Heat a large dry pan or skillet over medium heat. Place a flatbread in the pan and cook for 2 to 3 minutes per side until golden brown spots appear. Add a knob of vegan butter to the pan and spread it over the top of the flatbread as it cooks, then flip to let the buttered side get crispy. Repeat with the remaining flatbreads.

Serve. Cut into quarters and serve warm. Great on its own, with hummus, curry, soup, or any dip.

Nährwertangaben

• Kalorien: 1755 kcal
• Gesamtfett: 14 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 2.3 g
• Cholesterin: 7 mg
• Natrium: 927 mg
• Gesamtkohlenhydrate: 355 g
• Ballaststoffe: 28 g
• Zucker insgesamt: 8 g
• Eiweiß: 49 g