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Serve warm with yogurt, sour cream, or your favorite chutney.
These flatbreads are best eaten fresh but can be refrigerated in an airtight container for up to 2 days.
Reheat on a skillet or in the oven to retain crispness.
Variations:
Add chopped fresh herbs like cilantro or chives into the batter for added flavor.
Substitute all-purpose flour with gluten-free flour for a gluten-free option.
Mix in grated cheese or cooked bacon bits for a heartier breakfast.
FAQ:
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a natural sweetness to the flatbreads.
Is it necessary to squeeze out the moisture from the grated potato?
Yes, removing excess moisture helps the batter hold together better and prevents sogginess.
Can these flatbreads be frozen?
Yes, cool completely and freeze in a sealed container. Reheat in a skillet or oven before serving.
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