Quick and Tasty Potato Breakfast Flatbreads

Peel and grate the potato. Place it in a clean cloth and squeeze out excess moisture.

In a bowl, combine the grated potato, finely chopped onion, crushed garlic, red paprika, and salt. Mix well.

Add the flour gradually, stirring to combine.

Slowly pour in the water and mix until a soft batter forms, similar to pancake consistency.

Heat vegetable oil in a non-stick skillet over medium heat.

Spoon batter onto the skillet, shaping small flatbreads about 10 cm in diameter.

Cook each side for 3–4 minutes or until golden brown and cooked through.

Remove from heat and drain on paper towels if needed.

Garnish with fresh parsley before serving.

Serving and storage tips: