Rosemary Potato Flatbread

This grain-free, soft, pillowy flatbread tastes amazing and is incredibly versatile. Topped with fragrant fresh rosemary and baked until golden with crispy edges, it’s perfect for dip- ping, eating by itself, or serving alongside salads, soups, and stews. It can also be cut into large squares and used as a bread for a sandwich with fillings like lettuce, tomato, onion, and Mustard (see the recipe in Healthy Healing Cookbook), or it can be used as a pizza base.

Rosemary Potato Flatbread

Ingredients:

• 2 pounds (about 900 grams) potatoes (yellow or russet), peeled and roughly chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon sea salt (optional)
• 1⁄2 cup cassava flour
• 1⁄3 cup potato starch, plus more as needed
• 2 to 3 tablespoons fresh rosemary, finely chopped

Directions:

• Add 3 inches of water to a medium pot and bring to a boil. Insert a steaming basket, add the peeled and chopped potatoes, and cover. Steam the potatoes for 25 to 30 minutes until very soft and easily pierced with a fork.
• Remove the potatoes and place them in a large bowl or pot. Add the onion powder, garlic powder, paprika, and sea salt (if using). Mash until completely smooth with no lumps. Set aside for 10 minutes to cool to room temperature. The potatoes must be cool enough to handle before adding the flour.
• Preheat the oven to 400°F/200°C. Line a large baking sheet with parchment paper.
• Add the cassava flour and potato starch to the cooled mashed potatoes. Using your hands, knead the mixture in the bowl for 2 to 3 minutes until you get a soft, pliable dough that holds together and isn’t sticky. The dough should feel like soft play dough—smooth, moldable, and slightly tacky but not wet. If the dough is too sticky, add more potato starch 1 tablespoon at a time. If it’s too dry and crumbly, add water 1 tablespoon at a time.
• Transfer the dough to the prepared baking sheet. Using your hands or a spatula, spread and press the dough out evenly into a rectangle about 10 x 12 inches and approximately 1⁄2 inch thick.
• Sprinkle the finely chopped fresh rosemary evenly over the top of the flatbread and press it in gently with your hands so it adheres to the dough.
• Bake for 30 to 35 minutes, until the flatbread is golden brown on top with slightly darker, crispy edges. The surface should be firm to the touch.
• Remove from the oven and let cool on the baking sheet for 5 to 10 minutes before slicing. This allows the flatbread to set and makes it easier to cut.
• Slice into squares or rectangles and serve warm or at room temperature.

Serves 6-8

Recipe Notes:

• Yellow potatoes create a buttery, creamy flatbread, while russet potatoes are starchier and create a slightly fluffier texture. Either works beautifully.
• Peeling the potatoes produces a smooth, refined texture.
• Steaming times can vary based on your equipment (stovetop basket, electric steamer, etc.), the amount of potatoes, and how they’re cut. The potatoes should be very soft and break apart easily when pressed with a fork—this ensures smooth mashing with no lumps.
• Make sure the mashed potatoes have cooled for 10 minutes before adding the flour. Hot potatoes will make the dough sticky and difficult to work with.
• The dough consistency is crucial. It should be soft and pliable like play dough—smooth, slightly tacky, but not wet or sticky. If it sticks to your hands, add more potato starch 1 tablespoon at a time.
• Fresh rosemary is essential for the best flavor. Don’t substitute dried rosemary. Chop it finely so it distributes evenly and doesn’t create hard rosemary pieces.
• Cassava flours vary greatly by brand. The type of cassava flour you use can affect the recipe outcome. If you don’t get the outcome you desire, consider trying other brands of cassava flour.
• Spreading the dough to about 1⁄2 inch thick creates a flatbread that’s soft and pillowy inside with golden, slightly crispy edges. Thinner will be crispier; thicker will be softer.
• The flatbread should be golden brown on top with darker edges. If the edges brown too quickly, cover them with strips of parchment paper and continue baking.
• This flatbread is best served warm or at room temperature on the day it’s made. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place slices in a 350°F/175°C oven for 5 to 7 minutes to restore the texture, or warm in a dry skillet over medium heat for 2 to 3 minutes per side.
• Serving suggestions: Serve alongside salads, soups, or stews, use as a base for pizza or flatbread toppings, use as sandwich bread with fillings of your choice, or serve with dips from Healthy Healing Cookbook, such as AW’s Guacamole, Baked Hummus, Herbed Avocado Dip, Sundried Tomato Paste, Queso, Ranch Dressing, or Fat-Free 3-Layer Dip.
• Variations: Add caramelized onions (see the recipe in Healthy Healing Cookbook) to the dough, sprinkle with other herbs like fresh thyme or oregano, or brush with roasted garlic or Healing Broth before baking.
• Sea salt is an optional inclusion. For salt guidance, see the information in Healthy Healing Cookbook.

You can find over 175 delicious, healing recipes in Medical Medium Healthy Healing Cookbook.

Categories: Snacks, Side Dishes, Kid Friendly, Grain Free, Potato Recipes, Fat Free, Nut And Seed Free, Baking

This item posted: 12-Nov-2026