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.

Ivy Manning
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • 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 degrees F until tender when squeezed, 45 to 60 minutes.) Split the potato in half and let cool. Remove and discard the skin.

  • 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.

  • 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.

  • 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.

Nutrition Facts

198 calories; 10.4 g total fat; 4 g saturated fat; 44 mg cholesterol; 211 mg sodium. 213 mg potassium; 21.3 g carbohydrates; 1.3 g fiber; 1 g sugar; 4.8 g protein; 200 IU vitamin a iu; 4 mg vitamin c; 47 mcg folate; 105 mg calcium; 1 mg iron; 17 mg magnesium;