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20 minute dinner recipes

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Potato-Rosemary Skillet Flatbreads


From EatingWell:  January/February 2014

This satisfying skillet flatbread recipe is wonderfully soft thanks to the inclusion of mashed potato. The addition of Manchego, a Spanish sheep’s-milk cheese, gives the flatbreads a subtle, salty tang, though you could substitute freshly grated Parmesan or another dry grated cheese. For gluten-free skillet breads, use a gluten-free flour blend in place of the all-purpose flour.

6 breads | Active Time: 40 minutes | Total Time: 50 minutes



  1. Preheat oven to 425°F.
  2. Prick potato all over with a fork and microwave on High for 5 minutes. Flip the potato and continue to microwave until a paring knife goes easily through the center, 3 to 5 minutes more. (Alternatively, bake directly on an oven rack at 425°F until tender when squeezed, 45 to 60 minutes.) Split the potato in half and let cool. Remove and discard the skin.
  3. Mash the potato with butter in a large bowl until smooth. Add flour, rosemary, baking powder and salt and stir until crumbly. Add egg, cheese and buttermilk (or milk) and stir until just combined.
  4. With floured hands, gather the dough into a ball and pat it out on a floured surface to a 9 1/2-inch round about 1/4 inch thick. Cut into 6 wedges with a floured butter knife.
  5. Heat a large cast-iron skillet or heavy-bottom skillet over medium heat. Add 1 tablespoon oil and swirl the pan to coat the bottom. When the oil is shimmering, use a wide spatula or pie server to transfer 3 wedges to the pan. Cook until golden and puffed, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and dough; reduce heat if the breads are browning too quickly. Serve warm.


Per serving : 198 Calories; 10 g Fat; 4 g Sat; 5 g Mono; 44 mg Cholesterol; 21 g Carbohydrates; 5 g Protein; 1 g Fiber; 207 mg Sodium; 213 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 1/2 fat