Potato Flatbread made with Oat Flour

Potato Flatbread made with Oat Flour

Marsha Hebert

Use new or leftover mashed potatoes to make this simple and nutritious vegan potato flatbread made with oat flour and spinach. This no-yeast flatbread is dairy-free and gluten-free.

Dietary: Egg-Free | Vegan | Vegetarian

Time: 15 minutes

Makes 8


  • 400 g cooked potatoes
  • 1 tablespoon dairy-free butter
  • 1/2 cup oat flour 
  • ¼ cup finely chopped spinach
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons dairy-free milk
  • 1 tablespoon oil + more to fry


  1. Boil potatoes or cook in the microwave. Cool and peel. Mash them in a bowl with butter.
  2. In a large bowl, add the oat flour, spinach, baking powder, and salt. Mix with a spoon first, then use your hands to knead the dough. You may need to add more flour until the dough isn't sticky anymore. The dough should not be dry.
  3. Divide the dough into 6-8 parts and roll them into balls. Make 8, for smaller, thinner flatbreads and 6 for slightly larger/thicker ones.
  4. With a rolling pin, roll out each ball between 2 sheets of parchment paper (or wax paper) into a disc, between 1/8-inch and 1/4-inch thick. The diameter was about 5 ½ - 6 inches. 
  5. Lightly oil a large non-stick frying pan/skillet over medium heat. Once ready, carefully add the flatbread to the skillet. Cook the flatbread over medium heat for about 3-4 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked flatbread on a plate and cover it with a kitchen towel. While one flatbread cooks, you can roll out the next dough ball and repeat the process. Brush them with a little olive oil or add your favourite topping and enjoy!

You can watch the video on social media posts for visual instructions.


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