Tomato-Infused Potato Flatbread

1.In a large mixing bowl, combine the mashed potatoes, tomato puree, and olive oil. Mix well until smooth and evenly blended.

2.In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and dried oregano.

3.Gradually add the dry ingredients to the potato-tomato mixture, stirring continuously to form a soft dough. If the dough feels too sticky, add a little more flour; if too dry, add water one tablespoon at a time until a pliable dough forms.

4.Fold in the finely diced fresh tomatoes gently to distribute them evenly without breaking them down.

5.Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth and elastic.

6.Divide the dough into 6 equal portions and roll each portion into a ball.

7.Using a rolling pin, roll out each ball into a thin circle about 8 inches in diameter, dusting with flour as needed to prevent sticking.

8.Heat a non-stick skillet or cast-iron pan over medium heat and brush lightly with olive oil.

9.Cook each flatbread for 2-3 minutes on one side until bubbles form and the bottom is golden brown, then flip and cook the other side for another 2 minutes until crisp and cooked through.

10.Remove from the pan and keep warm wrapped in a clean kitchen towel while cooking the remaining flatbreads.

11.Serve warm as a base for dips, or use as a wrap for your favorite fillings.