Potato Flatbreads

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Yield: 6 individual flatbreads

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We love to serve these individual flatbreads at a party. They're perfect as a hand-held snack, or can be topped with a lightly dressed green salad and served as a starter at a sit-down meal.

Potato Flatbreads

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 individual flatbreads
Published: 12/27/2012



  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon King Arthur Easy-Roll Dough Improver OR Baker's Special Dry Milk OR nonfat dry milk
  • 3 cups (11 ounces) King Arthur Italian-Style Flour*
  • 3/4 cup lukewarm water
  • 2 tablespoons olive oil
  • semolina or cornmeal, for dusting
  • *Substitute pastry flour or all-purpose flour if you wish, though you'll get markedly different results; you may also need to increase the amount of water.


  • 1 medium (8 ounces) red-skinned potato, thinly sliced (about 2 cups); we recommend using a mandolin
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons herbes de Provence
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 1 small onion, peeled and diced
  • 1/2 cup grated Parmesan, optional

Tips from our bakers

  • Don't have a baking stone? Bake the flatbreads on a greased or parchment-lined baking sheet for 12 to 15 minutes.
  • Preparing for a party? You can prepare these breads a day in advance. Place them on a baking sheet, wrap in plastic, and refrigerate. Take them out of the refrigerator about an hour before you?re ready to bake.


1) To make the dough: Combine all the dough ingredients, and mix and knead to make a soft, supple dough. This can be done by hand; using a stand mixer fitted with a dough hook, or with a bread machine set to the dough cycle.

2) Place dough in a lightly greased bowl, cover, and allow to rest for 15 minutes, or up to an hour.

3) To ready the topping: Soak the potato slices in cold water for 30 minutes.

4) Divide the dough into six equal pieces. Dust a work surface with semolina or cornmeal, and roll the dough pieces into 5" to 6" rounds. Cover them with a kitchen towel and let rest for 30 minutes.

5) Drain, rinse, and pat the potatoes dry, then toss them with the salt, herbs, and olive oil.

6) Place a baking stone on the bottom rack of the oven. Preheat the oven to 425°F, and dust a pizza peel with semolina or cornmeal.

7) Working with three crusts at a time, spread half the sour cream over their surface, then evenly distribute half the potato mixture, the onions, and the Parmesan. Use a peel to transfer each flatbread to the hot baking stone.

8) Bake the flatbreads for 10 to 12 minutes, until their edges start to brown. In the meantime. top the remaining three flatbreads with the remaining potato mixture, onions, and Parmesan.

9) Remove baked flatbreads from the oven, and bake the remaining breads. Serve warm.

Yield: 6 individual flatbreads.


  • star rating 02/11/2013
  • thefiverogers from KAF Community
  • I really expected to like this recipe, just seemed like my thing but instead I found it lacking in flavor. I followed this recipe as written using about 1 1/2 tsp of herbs provence, but it just seemed off. I sliced the potatoes with a mandoline paper thin and soaked as directed. I thought I had avoided the problem of the first reviewer with uncooked potato but there seemed to be a slight off after taste to the flatbreads which seemed to come from just slightly undercooked potato. Maybe some fresh rosemary and garlic would flavor them up a bit. The dough was nice to work with, I used the KA easy roll dough improver and came out of the oven looking perfect, just not much flavor and off after taste. Recipe has potential, just needs a little work?
    Thank you for the feedback. The flatbread will certainly improve in flavor the longer and slower it ferments. I prefer to let my dough rise in the fridge for 12-24 hours before working with it. Finally, I like the thought about garlic--would really kick this up a notch! Kim@KAF

  • star rating 01/10/2013
  • Ann from Sherwood, WI
  • The main reason for only 4 stars is that I felt like the potatos were a little too undercooked for me. I used a food processor to slice them very thin, but after baking 12+ minutes on a stone, the crusts were nicely done, but the potatos still had a raw taste. I used AP & potato flour combo for the bread. I used plain yougurt for the sourcream in the sauce, - the taste, great- just those darn raw-ish potatos ruining it for me. If I make this again, I will try maybe pre-baking?/frying? the potatos a bit, since my thinnest setting on my KitchenAid food processor wasn't thin enough.
    It does sound like your potatoes were not quite thin enough. However, your idea for pre-cooking should help. Maybe try a quick pan fry with the potatoes, then place them onto a paper towel to cool-Jon

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