Mushroom and Potato Flatbread with Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Simple, satisfying flatbreads studded with earthy mushrooms and fresh dill, cooked on a single pan for a wilderness-friendly meal. This russian-inspired quick meals ready in about 35 minutes pairs large potatoes, mushrooms, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large potatoes
• 8 oz mushrooms
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp chopped dill

Instructions

1. Step 1: Boil 2 large potatoes until tender, then peel and mash them with 2 tbsp melted butter. Add 1/2 tsp salt and mix until smooth.
2. Step 2: In a bowl, combine 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Add the mashed potatoes and 2 tbsp chopped dill. Mix until a dough forms.
3. Step 3: Divide the dough into 4 equal portions. Roll each portion into a 1/4-inch thick circle. Heat 1 tbsp olive oil in a skillet over medium heat.
4. Step 4: Cook each flatbread for 3-4 minutes per side until golden brown. Sauté 8 oz sliced mushrooms in the remaining 1 tbsp olive oil for 5 minutes until browned.
5. Step 5: Place the cooked flatbreads on plates, top with sautéed mushrooms, and serve immediately.