It's so easy to double the recipe, and this is a great way to use up a surplus of sweet potatoes. FLATBREAD FILLED WITH CHEESE AND POTATO (no yeast) First boil 2 potatoes, mash them and add 3 tablespoons of mayonnaise to the mixture. I love to prepare a big batch of flatbread, and freeze some down for later. Defrost overnight, and serve them warm or cold. These can also be frozen for up to 3 months. Season everything with the garlic salt, pepper, and The Cavender's Greek seasoning. Next, break up the Steakum slices and add them to the peppers and onions. You can reheat it in a microwave, but I prefer to serve them cold. Add the onions and peppers, saute them for a few minutes. Store leftover sweet potato flatbread in a sealed container for up to 3 days. You can find these in the gluten free section in most large supermarkets. Gluten free version: You can make this recipe using a gluten free flour blend.
This is a fun version of traditional Norwegian lefse, and it's a delicious sweet flatbread. Sweet potato lefse: Spread butter on top of the flatbread, and sprinkle sugar and cinnamon on top. Try adding some garlic powder, cumin, Italian seasoning, nigella seeds or smoked paprika for added flavor.Ĭheesy flatbread: As soon as the flatbread is cooked, add some shredded cheese or Parmesan on top, and roll up the breads. Seasoning: This flatbread is plain and unseasoned, but you can of course season them however you like. Potato flatbread in pancake, scone, or potato cake form is popular all over the world, and it’s not hard to see why.
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