- 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 °F.
- 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 petite 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.