Protein-Packed Potato Flatbread (Toddler Approved)
These crispy potato flatbreads are a great way to use up leftover potatoes while adding extra protein and fiber. They’re soft on the inside, golden on the outside, and easy to customize with veggies or leftover meat.
Ingredients
• 3 medium-large cooked potatoes, mashed
• 1 cup flour (I used chickpea flour for extra protein and fiber)
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp oil, plus more for frying
• 2–3 scallions, finely chopped
Optional add-ins:
• A small handful of shredded carrots
• A few tablespoons cooked ground meat
Instructions
Add the mashed potatoes to a bowl.
Mix in the chickpea flour, baking powder, salt, oil, and scallions until a soft dough forms.
Divide the dough into portions and flatten with your hands into thin flatbreads.Alternatively, place the dough between two sheets of parchment paper and roll it out with a rolling pin.
Heat a thin layer of oil in a skillet over medium heat.
Pan-fry for 3–4 minutes per side, or until lightly golden and crispy on the outside.
Serve warm on their own or with yogurt, eggs, avocado, or your favorite dip.
A simple, budget-friendly recipe that’s packed with fiber, plant-based protein, and perfect for using up leftover potatoes.