Mash the boiled potatoes until smooth. Combine with the softened butter, shredded cheese, flour, fresh dill, parsley, garlic powder, onion powder, salt and black pepper. Mix thoroughly until a soft, pliable dough forms.
Preheat the oven to 390F (200C) and line a baking sheet with parchment. Divide the dough into 3-4 equal balls. Oil your hands or the bottom of a glass and press each ball firmly into a flatbread disk with raised edges. Dock the center of each flatbread several times with a fork to keep it from puffing.
Bake 18-20 minutes, until the edges are crispy and the tops are beautifully browned.
A high-protein potato-dill flatbread; great on its own or as a base for toppings. Recipe from @fiteat.rima (fiteatrima.substack.com).
