Appetisers, Soups & Salads/ Bread/ Recipes

Whole Wheat Potato & Rosemary Flatbread

WW Potato & Rosemary Flatbread /

A little rosemary can sing. It transformed the humble flour, salt and potatoes into Whole Wheat Potato And Rosemary Flatbread. Frugal and so fundamental, the flatbread made for clean, elegant eating with a chilled glass of white and warm company. Sometimes it takes so little to feel contentment – for me it was an afternoon of rosemary-scented quiet comfort. 

WW Potato & Rosemary Flatbread /

WW Potato & Rosemary Flatbread /

A flatbread is not the poor cousin of the pizza, but rather an intimate, like-minded friend of the flat-crust pie. Shorn of the weight of flour that pizza crusts carry, a flatbread is a leaner, simpler, fuss-free vehicle for all kinds of delicious toppings. It offers a pleasing crunch to contrast with the succulent morsels littering its top. Mine is a somewhat healthier, whole wheat version.  Unlike pizza dough, this one will not double but will rise moderately becoming spongy and light. It is quick, needing just about an hour to rise and all of 20 minutes to cook.

WW Potato & Rosemary Flatbread /

WW Potato & Rosemary Flatbread /

WW Potato & Rosemary Flatbread /

Potatoes are the simplest topping but don’t be deceived by their plainness. Thinly sliced into discs(using a mandolin), crisp at the edges and soft in the centre, they become a golden, savoury temptation. And can anyone really resist a bite of salty, rosemary-flecked, olive oil-browned potato? Not really. The important thing here to get the potatoes right, is to slice them with a mandolin into thin (setting 2), even discs. Use a very sharp knife if you don’t have a mandolin. Make them too thick, and they will not become yield their moisture by the time the flatbread is done. Once sliced, I soaked them in warm, salted water for 20 minutes so that they are half cooked. This way they absorb the salt better than if it was just dusted on top and this also helps them crisp-up quickly in the oven.  

WW Potato & Rosemary Flatbread /

Rosemary, whether you use them as freshly glistening, oily needles or as dried, dark shards, it dresses-up the potatoes into something more aromatic, deeply toasty and sophisticated. It’s a powerful herb, used with roasts and robust stews, so a little goes a long way. The rosemary can hardly be seen but bite into the flatbread and it blooms on your tongue, filling your senses with savoury intensity. A herb with a pretty name and a strong personality. Rosemary and potatoes are old intimates, comfortable in each other’s embrace. Garlic shines with rosemary, so I threw in a few wholes cloves among the potatoes. Roasted up sweetly golden and squishy, they brought edginess to the flatbread. 

There’s really not much more for you to do to make this flatbread. Make the dough, while it rests, prepare the potatoes – soak and then drain them on paper towels, finally roll out the dough, arrange the topping and bake. Simple as it gets.

Whole Wheat Potato & Rosemary Flatbread

A crisp, healthy whole wheat crust topped with golden, wafer-thin potatoes flavoured with rosemary and olive oil.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 3


For the crust

  • 125 g whole wheat flour
  • 75 g AP flour
  • 2 1/4 tsp instant yeast
  • 1 tsp salt
  • ½ tsp crushed dried rosemary
  • 2 tsp olive oil
  • 125 ml lukewarm water

For the topping

  • 3 medium potatoes peeled and thinly sliced using a mandolin setting 2
  • 1 tsp dried rosemary
  • 1 tsp chilli flakes
  • 4-5 small cloves of garlic peeled
  • 2 tsp olive oil plus a little more for drizzling
  • Salt
  • A big bowl of warm water


  • To make the flatbread crust, measure the dry ingredients into a bowl and whisk.
  • Pour in the warm water and olive oil and bind the flours to make a rough dough.
  • Lightly flour a dry surface and knead the dough for 5-7 minutes.
  • Place in a lightly oiled bowl, cover with clingfilm and leave to rest for an hour.
  • While the dough rises, prepare the potatoes. Peel, slice and soak them in salted warm water for 30 minutes.
  • After half an hour, drain the potatoes and place them in a single layer on kitchen towels to get rid of the excess water. This is important, otherwise the potatoes will remain soggy and will fail to crisp up in the oven.
  • Lightly grease a 13"x 9" inch baking sheet and preheat the oven to 220℃.
  • After an hour of resting, the dough will have risen slightly.
  • Place in on the baking sheet and using your fingertips, gently flatten and spread the dough to evenly cover the entire sheet.
  • Toss the drained potato slices and garlic cloves in 2 tsp of olive oil, rosemary and chilli flakes so that they are well coated.
  • Arrange the potato slices one row at a time, overlapping slightly. The arrangement will mimic the pattern of fish scales where every subsequent slice is placed halfway up the previous one. In this way, use all the potato slices to cover the surface of the flatbread. Scatter the garlic cloves on top.
  • Sprinkle with salt (if required only), drizzle with olive oil and bake in the oven for 15-20 minutes till the crust looks cooked and browned at the bottom and at the edges and the potatoes are golden.
  • Remove from the oven, slice and serve.


Preparation time does not include time needed for the dough to rise.

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  • Reply
    Laura Dembowski
    August 12, 2017 at 1:34 am

    What a great appetizer or side dish!

  • Reply
    August 12, 2017 at 9:37 pm

    So pretty with that scalloped pattern of potatoes. I bet it tastes wonderful, too!

    • Reply
      August 17, 2017 at 12:00 pm

      Thank you Liz 😀

  • Reply
    August 17, 2017 at 5:36 pm

    Love your style of writing Supriya!! This flatbread looks so appetizing and pretty with those potatoes! Love the shining rosemary flavor! Can’t wait to try!

    • Reply
      August 22, 2017 at 9:54 am

      Your words fuel me to continue writing. Thank you Deepika 😀

  • Reply
    August 17, 2017 at 6:53 pm

    Whenever I am in Germany I order flatbread . There have a lot of different ones . I love the idea to make them with potatoes.

    • Reply
      August 22, 2017 at 9:49 am


  • Reply
    David @ Spiced
    August 21, 2017 at 5:47 pm

    This flatbread looks amazing, Supriya! I love making flatbreads or focaccias…they’re just so darned delicious! And the rosemary + garlic combo here is absolutely perfect. I definitely need to try this one out! And I agree with Deepika…I love your writing style! 🙂

    • Reply
      August 22, 2017 at 9:48 am

      Thank you for your kind words David! 😀

  • Reply
    Eva Taylor
    August 22, 2017 at 3:01 am

    What a pretty flatbread, I love that the potatoes are sliced so paper thin, and pairing it with rosemary is wonderful.

    • Reply
      August 22, 2017 at 9:50 am

      Merci Eva 😀

  • Reply
    heather (delicious not gorgeous)
    August 24, 2017 at 12:12 pm

    potatoes + flatbread doesn’t really make sense to me. carbs and more carbs?! but even though it doesn’t make sense to me, it still sounds delicious! there’s a really tasty caramelized onion and potato pizza at the place i used to frequent when i was in high school, and this is giving me the same vibes (:

  • Reply
    Angie@Angie's Recipes
    August 24, 2017 at 6:46 pm

    This is my kind of bread..I really love that you have used wholegrain here..making this homemade treat even more healthier and tempting for me.

    • Reply
      September 7, 2017 at 4:29 pm

      Thank You Angie 😀

  • Reply
    Agness of Run Agness Run
    September 4, 2017 at 6:49 pm

    This recipe combines some amazing ingredients, Supriya! I can’t wait to give it a try!

  • Reply
    Thao @ In Good Flavor
    September 7, 2017 at 6:27 am

    This reminds me of my trip to Italy two years ago—rosemary growing in abundance and thin sliced potatoes on pizza and bread. This is my memory on flat bread. It looks amazing! The flavor combination is wonderful.

    • Reply
      September 7, 2017 at 4:31 pm

      I agree Thao, rosemary is perfect with savoury potatoes.

  • Reply
    Natasha Minocha
    September 15, 2017 at 1:07 pm

    What a gorgeous bread Supriya! Love rosemary and potatoes…great combination!!

  • Reply
    Ashika @ Gardening Foodie
    September 18, 2017 at 1:35 pm

    OH, this flatbread recipe sounds amazing Supriya. I love the potato topping. Cannot wait to try it. Thanks for a great recipe.

  • Reply
    karrie @ Tasty Ever After
    September 20, 2017 at 1:06 am

    There is no better herb for potatoes than rosemary. They taste so well together! This flatbread is brilliant and could eat this whole thing for dinner with a nice salad 🙂

  • Reply
    October 9, 2017 at 11:16 pm

    This sounds delicious Supriya. I really loved the addition of rosemary and potatoes. Thanks for lovely sharing. 🙂

  • Reply
    Kim | The Baking ChocolaTess
    October 10, 2017 at 5:40 am

    Your description had my drooling…good thing you couldn’t actually see me face to face! It’s a beautiful flatbread! Pinning! 😀

  • Reply
    Dawn @ Words Of Deliciousness
    October 10, 2017 at 6:34 am

    This flatbread looks amazing. I love the potatoes and rosemary on top. Simple but elegant.

  • Reply
    Kelly @ Kelly Lynns Sweets and Treats
    October 10, 2017 at 8:33 am

    I would totally make this to enjoy with some wine, while hanging with my girls! All the flavors just sound drool worthy! Xoxo

  • Reply
    Katherine | Love In My Oven
    October 12, 2017 at 8:17 am

    I love that this is whole wheat! You can always get a win when you serve flatbread for dinner. This sounds wonderful!!

  • Reply
    October 14, 2017 at 9:53 pm

    First off, let me say that this looks like straight-up comfort-food heaven. I’m really eager to try these flatbreads. Secondly, though, I love your blog in general. It has a really beautiful, sleek, clean layout – very appealing. Your photos are beautiful. Nice work!

    • Reply
      October 23, 2017 at 12:33 pm

      Feels great to be appreciated Jeff. Thank you!

  • Reply
    November 18, 2017 at 5:25 pm

    This looks delicious! I had never thought about adding potatoes to flatbread. 🙂

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