A delightful twist on traditional flatbreads, incorporating the creamy texture of potatoes for a soft and flavorful result.
Boil the potatoes in a pot of water until they are tender when pierced with a fork.
Cutting the potatoes into smaller pieces can speed up the cooking process.
Peel the potatoes while they are still warm and mash them in a mixing bowl until smooth.
Use a potato masher or fork to achieve a smooth consistency.
Add the flour and salt to the mashed potatoes and mix until a dough forms. Knead lightly to ensure it is smooth and pliable.
If the dough feels too sticky, add a little more flour gradually.
Divide the dough into equal portions and roll each into a ball. Flatten and roll out into thin rounds using a rolling pin.
Dust the rolling surface with flour to prevent sticking.
Heat a griddle over medium heat and cook each flatbread for about 2 minutes on each side, drizzling with a little oil, until golden brown.
Press down gently with a spatula to ensure even cooking.
Serve the flatbreads warm with your favorite accompaniments.
Keep the flatbreads covered with a clean cloth to retain their softness.
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