Potato and Carmelized Onion Flatbread

Appetizer, Side Dish, Main Dish, Snack

At a Glance

  • Potato Type: Gemstone
  • Prep Method: Baked
  • Special Requests: Kid Friendly
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Soufflé Bombay, was the winner of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.


Potato Flatbread:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • A couple dashes of black pepper
  • 1/4 cup grated potato, skin on
  • 1/2 cup, plus 1 tbs water
  • 1/3 cup olive oil
  • 1 tsp honey (optional)


Potato and Caramelized Onion Topping:

  • 1 medium red onion, sliced thin
  • 1/2 tbs olive oil
  • 5 Petite potatoes (the tiny ones), sliced very thin, skins on
  • Olive oil for brushing
  • Kosher salt; black pepper to taste
  • 10 chive sprigs
  • 1/4 cup plain Greek yogurt (optional)
  • 1/4 cup BBQ sauce (optional)


Potato Flatbread:

Combine potato, flour, baking powder, salt and pepper in a bowl and whisk until combined.  Dig a small well in the middle of your mixture and add in your water, olive oil and honey.  Stir until combined.  Form into a ball (add a few drops of extra water if necessary).  Halve your dough and in between 2 pieces of parchment paper, roll out your dough, one piece at a time, into a rustic shape about 1/8 of an inch thick.

*If you make your dough a bit ahead of cooking time, just place a damp paper towel over each piece to keep it moist or wrap it tightly in plastic wrap.

Potato and Caramelized Onion Topping:

Saute your onions in the olive oil over medium heat until they soften and begin to caramelize.  Remove from heat. Once you are ready to cook your flatbread(s).  Heat your oven to 425 degrees.  Lightly brush your flatbread(s) with a bit of olive oil.  Scatter the caramelized onions over-top, arrange your potatoes, overlapping them to one another over-top the onions.  Brush the potatoes lightly with a tiny bit of olive oil, sprinkle with salt and pepper and bake on a parchment paper lined baking sheet for 12 minutes (parchment will brown a bit – that is ok).  If you don’t have parchment paper, oil your baking sheet lightly. Remove from the oven when done, drizzle with the BBQ sauce and/or the Greek yogurt, snip chives over-top and serve.  You can cut the bread(s) into strips or you can set them out whole with a knife alongside so folks can cut to order.


If you do not have a mandolin to slice your potatoes, just slice them as thin as you can with a paring knife.  You may need to turn the broiler on for a couple minutes to help the potatoes finish cooking if they end up on the thicker side. You could fire up the broiler at the 10 minute mark.


If you are making the bread by itself – you can choose to roll it thinner to make it almost cracker-like.  Season it up differently – you can make it sweeter with some sugar and cardamom or very savory with a ton of black pepper and a pinch of salt.  If you do make the Potato Flatbread on its own, the cooking time may be closer to 10 minutes – depending on the thickness of your dough.

You can also combine some BBQ sauce with the Greek yogurt for a single flavor-filled drizzle or add some Ranch spices to the Greek yogurt for a different take.

Calories: 266 Fat: 10g Sodium: 244mg Vitamin C: 25% Carbohydrates: 38g Fiber: 2g Protein: 6g Potassium: 404mg

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