Everything Mashed Potato Flatbread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 egg
- 1/4 cup melted butter
- 1/2 tsp salt
- 1 tsp dried basil
- 2 tsp baking powder
- 2 tsp sesame seeds
- 1 cup rice flour
- 2 tsp poppy seeds
- 2 cups prepared mashed potatoes (i used 2 medium russet p
- 1/4 cup corn starch ( or tapioca or potato starch)
- for the everything topping:
- 2 tsp dried garlic or 1/2 tsp garlic powder
- 2 tsp dried onion
- Carbohydrate 24.3857991829355 g
- Cholesterol 61.8766666650098 mg
- Fat 24.65414749846 g
- Fiber 1.06147919564481 g
- Protein 3.02584958283104 g
- Saturated Fat 14.9450659996527 g
- Serving Size 1 1 Serving (80g)
- Sodium 185.489416622839 mg
- Sugar 23.3243199872907 g
- Trans Fat 1.73310429163207 g
- Calories 328 calories
Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.In a large bowl add the mashed potato. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for ½ hour.Pre heat oven to 450 F.In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.Bake for 15 minutes. Remove from the oven then brush with melted butter once more.
