Tip 1: You do not need to use instant potatoes. This recipe can be created by peeling two or three medium-sized Wisconsin russet potatoes, cubing them into bite-sized pieces and boiling until tender. Drain and mash the boiled potatoes and measure out 2 cups worth.
Tip 2: Get creative and use different herbs to top your flatbread. Poppy seeds and sesame seeds are delicious toppings for these little flatbreads. Or try a sweet version by baking plain flatbread and then brushing each disk with a little bit of melted butter, then sprinkling with cinnamon and sugar once they have been removed from the oven.