1-Boil potatoes in salted water until fork-tender,: Boil potatoes in salted water until fork-tender, then drain, let cool, peel. They should weigh 400 g after cooking and peeling. Mash them in a bowl with a potato masher or ricer.
2-Add the flour, baking powder, salt, nutmeg,: Add the flour, baking powder, salt, nutmeg, oil, and scallions. Mix with a spoon first, then use your hands to knead the dough. Add more flour until the dough isn’t sticky anymore.
3-Divide the dough into 6-8 parts and: Divide the dough into 6-8 parts and roll them into balls. Make 8 for smaller, thinner flatbreads and 6 for slightly larger/thicker ones.
4-With a rolling pin, roll out each: With a rolling pin, roll out each ball between 2 sheets of oiled wax paper (or parchment paper) into a disc between 1/8-inch and 1/4-inch thick. The diameter should be about 5 ½ – 6 inches.
5-Lightly oil a large non-stick frying pan/skillet: Lightly oil a large non-stick frying pan/skillet over medium heat. Remove the top layer of wax paper from the first flatbread and flip it over onto the pan, peeling away the remaining paper.
6-Cook the flatbread over medium heat for: Cook the flatbread over medium heat for about 2-4 minutes, then flip and cook for a further 1-2 minutes. Place cooked flatbread on a plate and cover with a kitchen towel. While one cooks, roll out the next dough ball.
7-Brush the flatbreads with a little garlic: Brush the flatbreads with a little garlic oil (optional), sprinkle with more fresh herbs, and enjoy.