Vegan Potato Flatbread Recipe (2024)

FAQs

Why is my flatbread chewy? ›

Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.

Cook the flatbread on medium heat – too high heat will burn them. And yet, too low heat will cause them to become too hard when cooled.

It is a type of bread that is made with mashed potatoes added to the dough. This bread is typically made with the same basic ingredients as other types of bread, such as flour, water, yeast, and salt, but the addition of potatoes gives it a denser texture and a slightly sweet flavor.

Barley flour

Like any other flour, flour made from barley is created by grinding the plant's whole grains. However, what makes barley flour different from other types of flour and particularly perfect for flatbreads, is its low protein concentration.

In contrast to loaf bread, pita bread and naan are considered to be flatbreads. Pita bread is yeast-leavened and round, turning into layers when baked that create a pocket that is easily filled. Naan is also yeast leavened, and contains water (or milk), flour, salt, and the addition of butter and yogurt.

Use around 5% sugar (percentage of flour), use of milk and honey in the recipe keeps the bread soft and moist after baking if kept covered and protected from dry environments. Use of oil in the recipe also keeps the bread softer.

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

While you can make flatbread without letting the dough rest, 30 minutes or more will make the dough more elastic. To have any chance of a pocket on a bread with no leavening, you need to stretch and fold the dough before forming the final balls that you roll out.

Cooking Your Flatbreads

Heat a large cast iron skillet or griddle pan over the fire and dry fry your flatbreads, turning every few minutes. When they begin to bubble and puff up they're ready!

Cook for 2 minutes or until the top surface is covered with bubbles, then flip and cook until the dough is lightly golden on the bottom, about 2 more minutes. Remove from pan and cover with a kitchen towel to keep warm while repeating with the rest of the dough. Serve with your favorite toppings or fillings.

Why is my flatbread not fluffy? ›

If your flatbreads are too dense, it's probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.

Potatoes contain more starch than wheat since starch traps moisture during baking, this creates a moister dough. Potatoes also contain less protein than flour. This results in less gluten being formed in the dough, which in turn produces a softer, more tender product.

Ingredients: Unbleached Enriched Wheat Flour (Flour, Ferrous Sulfate, Niacin, Thiamin, Riboflavin, Folic Acid), Nonfat Milk, Reconstituted Potatoes (From Potato Flour), Yeast, Sugar, Cane Sugar Syrup, Wheat Gluten, Sunflower Oil, Contains 2 Percent Or Less Of Each Of The Following: Salt, Butter, Dough Conditioners ( ...

Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it.

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

But the difference between the two really comes down to the ingredients, they both need flour, water, and salt, but pizza dough has an additional ingredient, yeast. Pizza dough is a leavened dough where flatbread is unleavened, giving it that flat texture.

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.