400 gr potatoes
120 gr flour
1 tsp baking powder
1/2 tsp salt
1 pinch of nutmeg
1 Tbsp oil
1/3 cup scallions chopped
Boil potatoes in salted water until fork-tender, drain the water, let cool and peel. Mash potatoes in a bowl.
Add flour, baking powder, salt nutmeg, oil and scallions. Mix with a spoon first, then use your hands to knead the dough. If needed add more flour until the dough isn’t sticky anymore.
Divide the dough into 6-8 parts and roll them into balls. Roll out each ball between 2 sheets of parchment paper into a disc, diameter about 15 sm.
Lightly oil a large non-stick frying pan over medium heat. Remove the top layer of paper from the potato flatbread and flip it over onto the pan, peeling away the remaining layer of paper.
Cook over medium heat for 2-4 minutes, then flip it over and cook for 2 minutes.
Brush flatbread with a little garlic oil and sprinkle with more herbs.