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.


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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

1 bread
198 calories; protein 4.8g; carbohydrates 21.3g; dietary fiber 1.3g; sugars 0.8g; fat 10.4g; saturated fat 4g; cholesterol 43.8mg; vitamin a iu 199.8IU; vitamin c 4mg; folate 47.4mcg; calcium 105.2mg; iron 1mg; magnesium 17.2mg; potassium 213.3mg; sodium 211.3mg; thiamin 0.2mg.

1 1/2 starch, 1 1/2 fat