Speedy Potato Breakfast Flatbreads

Optional Toppings and Fillings:

• 1/2 cup of shredded cheese (cheddar or mozzarella)
• 2 large eggs, fried or scrambled
• 1/4 cup of chopped fresh herbs (such as parsley or chives)
• 1/4 cup of sautéed vegetables (like onions, bell peppers, or spinach)
• Sour cream or yogurt for serving

Step-by-Step Instructions to Make Potato Breakfast Flatbreads

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the mashed potatoes, flour, baking powder, and salt.
2. Mix until a soft dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
3. Knead the dough on a floured surface for about 2–3 minutes until it becomes smooth and pliable.

Step 2: Divide and Roll Out the Flatbreads

1. Divide the dough into 4–6 equal portions, depending on the size of flatbreads you prefer.
2. Roll each portion into a ball, then flatten it gently with your hands or a rolling pin to form a round, even flatbread about 1/4 inch thick.

Step 3: Cook the Flatbreads

1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil.
2. Place one flatbread on the hot skillet and cook for 2–3 minutes on each side, or until golden brown spots appear.
3. Repeat with the remaining flatbreads, stacking them on a plate and covering them with a clean kitchen towel to keep warm.

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