The Ultimate ONE Ingredient Potato Flatbread (Gluten-free Potato Bread)

4.95 from 19 votes
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This easy potato flatbread requires just ONE ingredient – a potato, for a wheat-free, gluten-free, yeast-free, paleo flatbread – perfect for making quick and healthy wraps or pizza!

Potato flatbread on parchment paper

I’m all about those simple hacks and recipes that seem so simple they’re too good to be true. I’ve worked my way through 5-ingredient (naan bread), 4-ingredient (pita bread), 2-ingredient (sweet potato flatbread/pita), and now a ONE ingredient easy flatbread recipe. Loosely inspired by Norweigan Lefse bread and Slovakian lokše, this potato flatbread is made with potato ‘dough’.

However, unlike other potato wraps, this recipe contains NO other ingredients. Even better, you could even use leftover cooked potatoes: boiled, steamed, oven-baked, and mashed (as long as it’s not filled with tons of cream and butter)! All you need to do is mash and roll the potato into a thin, even layer and bake it in the oven for a super simple, flavorful, potato flatbread/wrap.

Potato flatbread wrapped with avocado and other ingredients

Once baked, fill with your favorite fillings – like the breakfast flatbread, I’ve created below, and enjoy!

Next time you want to make a wrap and there are no tortillas in sight, but you have a bag of potatoes starting to sprout in the corner, I only have one suggestion for you – mashed potato flatbread!

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The Ingredients

Cooked potatoes: I’ve tried this recipe with several varieties of potato with great results so feel free to experiment with what you have. Russet and Yukon gold potatoes should work very well.

Fillings

This potato flatbread can be filled any way your usual flatbread wraps are, with all kinds of fillings. This time around, I went for a breakfast flatbread with:

Top Tip: This potato flatbread is best when used as a wrap or quick pizza base. It’s definitely not ‘bread-y’ like the type of easy flatbread recipes you’d use to mop up sauces. If you want that, then you’d probably be best turning to this 2-Ingredient sweet potato flatbread.

Potato flatbread wrap with avocado and other ingredients

How To Make Flatbread With Just Potato

First, prepare the potato. I use pre-cooked potatoes for this recipe so cook according to your favorite method: boiled, steamed, baked, etc.

Then, use a potato ricer or grater to mash the potato to form the potato dough.

Grated potato in a bowl

Cut out two large pieces of parchment paper and place the potato between both layers. Using a rolling pin, roll the potato out into your flatbread size. The thickness of the ‘dough’ can vary. I find that I prefer the results at 2-3 mm.

You can aim to make it similar in size to regular tortillas or go a bit rustic with it, as I did.

Steps for making potato flatbread

Remove the top layer of parchment paper and optionally spray/brush with a little oil. I’ve tried this recipe with both methods but I didn’t notice much of a noticeable difference, so it might be worth saving on the calories.

Bake the potato flatbread in the oven for around 10 minutes at 400ºF/200ºC or cook in an Air Fryer for 8-10 minutes at 350ºF/180ºC. The potato should look cooked with some lightly browned spots.

Allow the wrap to cool just enough to handle and use it as you would any other wrap by filling it up with your fillings of choice – then enjoy!

Potato flatbread with some toppings next to it

How To Store & Reheat

These are so quick and easy to make that I usually prepare the potato flatbread when needed. However, if you happen to make too many, I imagine they could be stored in the fridge for 1-2 days.

I haven’t tried to freeze the wraps, so I can’t say how well that would work – though I imagine it should be okay.

Reheat the potato flatbread in a microwave or oven until warmed through. 

Potato flatbread topped with avocado tomatoes seed mix and cilantro

Top Tips

  • Feel free to season the potato mixture for tons of flavor – Italian herbs, garlic powder, onion powder, smoked paprika, salt & pepper 
  • Be careful not to overbake the potato flatbread. If it’s overcooked, it will become crispier and you’ll lose the flexibility of using it as a wrap.
  • I haven’t tried to pan-fry this potato flatbread – I would imagine that it would be very fiddly to handle and would possibly just become too crispy, whereas we want it to be flexible, like a tortilla wrap.
  • Use this potato flatbread as a pizza base too. To do so, I’d usually leave it slightly thicker 4-5mm, bake as suggested, top with marinara, mozzarella (or vegan mozzarella), and the topping of your choice, and then broil for a few minutes to melt the cheese.

If you try this potato flatbread recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.

The Ultimate ONE Ingredient Potato Flatbread (gluten-free potato bread)

4.95 from 19 votes
By: Samira
This easy potato flatbread requires just ONE ingredient – a potato, for a wheat-free, gluten-free, yeast-free, paleo flatbread – perfect for making quick and healthy wraps or pizza!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 flatbreads

Ingredients 
 

  • 1 large pre-cooked potato use more if wanted

Instructions 

  • Prepare the potato. I use pre-cooked potatoes for this recipe so cook according to your favorite method: boiled, steamed, baked, etc.
  • Use a potato ricer or grater to mash the potato to form the potato dough.
  • Cut out two large pieces of parchment paper and place the potato between both layers. Using a rolling pin, roll the potato out into your flatbread size. The thickness of the 'dough' can vary. I find that I prefer the results at 2-3 mm.
    You can aim to make it similar in size to regular tortillas or go a bit rustic with it, as I did.
  • Remove the top layer of parchment paper and optionally spray/brush with a little oil. I’ve tried this recipe with both methods but I didn’t notice much of a noticeable difference, so it might be worth saving on the calories.
  • Bake the potato flatbread in the oven for around 10 minutes at 400ºF/200ºC or cook in an Air Fryer for 8-10 minutes at 350ºF/180ºC. The potato should look cooked with some lightly browned spots.
  • Allow the wrap to cool just enough to handle and use it as you would any other wrap by filling it up with your fillings of choice – then enjoy!

How To Store & Reheat

  • These are so quick and easy to make that I usually prepare the potato flatbread when needed. However, if you happen to make too many, I imagine they could be stored in the fridge for 1-2 days.
    Reheat the potato flatbread in a microwave or oven until warmed through.

Video

Notes

  • Feel free to season the potato mixture for tons of flavor – Italian herbs, garlic powder, onion powder, smoked paprika, salt & pepper 
  • Be careful not to overbake the potato flatbread. If it’s overcooked it will become crispier and you’ll lose the flexibility of using it as a wrap.
  • I haven’t tried to pan-fry this potato flatbread – I would Imagine that it would be very fiddly to handle and would possibly just become too crispy, whereas we want it to be flexible, like a tortilla wrap.
  • Use this potato flatbread as a pizza base too. To do so, I’d usually leave it slightly thicker 4-5mm, bake as suggested, top with marinara, mozzarella (or vegan mozzarella), and the topping of your choice, and then broil for a few minutes to melt the cheese.
Course: Appetizer, Breakfast, Main
Cuisine: Global
Shelf life: 1-2 Days

Nutrition

Serving: 1flatbread, Calories: 41kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 3mg, Potassium: 224mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 10mg, Calcium: 6mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




14 Comments

  1. 4 stars
    I tried microwaving a peeled potato. I think a variety of potato that is more gummy might work the best. I used a floury potato so it was a bit crumbly.
    I cooked in in the toasted sandwich maker which was easy.

    It worked better than I had expected.

  2. 5 stars
    These were great. Added salt, pepper, chilli flakes and garlic powder to the spud mash and put them in the oven. I thought no way is this going to work but they did. Perfectly. We’re trying to stay away from grains and eat whole food so this fitted the ticket. I’m going to try and make some egg ring size ones to use for a burger.

  3. Not sure what I am doing wrong but it sticks to the parchment paper. Even when I oil it a little, it is still sticky and it breaks. What am I doing wrong?

    1. Hi Ina,
      What type of oil did you use? Perhaps you can line the parchment paper with a bit more oil, as the potatoes will absorb some of the oil. You can also try to scrape the potato flatbread off with a spatula instead of peeling it off.
      I hope this helps!

    1. Hi Donna,
      You can butter/oil and flour the baking tray and place the flatbread over that. You can also use a cookie sheet or Silpat paper.

  4. I just saw this recipe this morning so I have not tried it yet. However, I am so excited to do so. We eat GF. I have yet been able to find a GF tortilla to purchase in my store. But, even if I did, it would probably be filled with some ingredients I would not be happy about. Thank you so much for this recipe. I am anxious to try it!!

    1. Thank you for your comment, Kathy. This flatbread indeed works as a wrap. You can also try using a sweet potato with oat flour (just make sure it’s GF certified) – the recipe is here on the blog as well.

      1. hi how do you stop it sticking to the paper when peeling it off please mine left kids of potato in the side it was stuck to