3 medium-large potatoes (about 400g after cooking and peeling)
1 cup flour (chickpea flour works), plus more for kneading
1 tsp baking powder
1/2-3/4 tsp salt
1 pinch of nutmeg
1 tbsp oil, plus more for frying
1/3 cup chopped scallions
Optional: garlic oil and fresh herbs, to finish
Directions
Boil the potatoes in salted water until fork-tender. Drain, let cool, peel and mash.
Combine the mashed potatoes with the flour, baking powder, salt, nutmeg, oil and scallions. Mix with a spoon, then knead by hand, adding more flour until the dough is no longer sticky.
Divide the dough into 6-8 balls (8 for smaller/thinner flatbreads, 6 for larger/thicker).
Roll each ball out between two sheets of oiled parchment into a disc about 1/8 to 1/4 inch thick.
Lightly oil a large non-stick skillet over medium heat. Cook each flatbread about 2-4 minutes per side, until golden.
Brush with a little garlic oil, sprinkle with fresh herbs and enjoy.
