Potato Flatbreads for Grilling Season | Soft Homemade Flatbreads | Simple and Norwegian
Published: 12.07.2026
Homemade potato flatbreads are easy to make, but they must be handled carefully. Using too much flour will make them dry. Using just the right amount will give you soft flatbreads that are perfect for grilled sausages.
- Servings
- about 10 flatbreads
Ingredients
- 500 g boiled potatoes, preferably starchy potatoes
- 120 to 160 g all-purpose flour
- 1 tsp salt
- A little extra flour for rolling out
Instructions
- Boil the potatoes with the skin on until tender.
- Peel the potatoes while they are still warm.
- Let the potatoes cool completely.
- Mash the potatoes finely with a potato ricer or masher.
- Mix in the salt and start with 120 g of all-purpose flour.
- Gently work the dough together.
- Add more flour only if the dough is too sticky to roll out.
- Divide the dough into about 10 pieces.
- Roll each piece out thinly on a lightly floured surface.
- Cook the flatbreads in a dry frying pan, griddle, or cast iron pan over medium-high heat.
- Cook until they have small brown spots on both sides.
- Stack the flatbreads on top of each other under a clean kitchen towel.
Potato flatbreads are a simple Norwegian tradition made from boiled potatoes, flour, and salt. They are often used as a side for sausages, especially when you want something softer and more homemade than regular hot dog buns.
Important:
Use as little flour as possible (but a bit more than I use in the video). Too much flour makes the flatbreads dry, stiff, and difficult to wrap around the sausage.
Potato flatbreads are made from few ingredients, but the technique matters a lot. The most important thing is to use boiled potatoes, let them cool completely, and mix in as little flour as possible.
For about 10 flatbreads, you need 500 grams of boiled potatoes, 120 to 160 grams of all-purpose flour, and 1 teaspoon of salt. Start with the lowest amount of flour and only adjust if the dough is too sticky to roll out.
Boil the potatoes with the skin on, peel them, and let them cool down. Mash them finely before mixing in the salt and flour. The dough should be soft and easy to work with, but not hard.
Divide the dough into about 10 pieces and roll them out thinly on a lightly floured surface. Cook the flatbreads in a dry pan or on a griddle until they have small brown spots on both sides.
Place them directly under a kitchen towel after cooking. This keeps the moisture in and ensures the flatbreads stay soft.
Serve them warm with grilled sausages and classic toppings like ketchup, mustard, and crispy onions.
Photos
Note: Information may contain errors. Always verify important facts yourself.
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