Vegan Potato Flatbread Recipe (2025)

FAQs

What's the deal with potato bread? ›

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.

By far the easiest way to add potato to your bread is by using potatoes in their dried form: flour or flakes, which are completely interchangeable. Since dried potato includes all the starch but none of the potato's liquid, it won't mess with your dough's hydration.

The most common place you will see potato water on an ingredient list is in recipes for potato bread. It adds to the texture, keeps the moisture in the bread, and provides some flavor as opposed to just using plain water.

Method. Make up the dough by stirring the yeast in to the warm water until it has dissolved. Sprinkle the salt into the flour and then add the yoghurt, followed by the water mix. Bring the whole lot together with a spoon then tip on to a clean work surface and knead for 5 minutes.

Either way, the potatoes boost the overall nutritional value, making it comparable to whole-wheat bread for fiber and nutrients such as zinc and iron. Potato bread has about the same calories and protein, but it provides significantly more potassium than either white or whole-wheat bread.

The potato flour in Martin's Famous Potato Rolls and Bread gives the product a sweet taste and pillowy texture.

Q. Is potato flakes the same as instant mashed potatoes? Instant mashed potato flakes, often known as potato buds, are made from dried, previously cooked potatoes. A user may make instant mashed potatoes by rehydrating them in hot water or milk.

The starch molecules in potatoes contain negatively charged phosphates that deter them from recombining, and diluting flour with potato makes it harder for the wheat starches to crystallize as well. The net effect? Potato breads stay soft much longer.

Vinegar helps boiled potatoes hold their shape

The presence of acid in boiling water can retain structure-providing carbs in potatoes, so they don't break down and soften as easily as they would in a pot of boiling water sans vinegar.

Potato bread is essentially wheat bread with a mashed potato worked into the dough. It has the most wonderful crust. And the light, but firm, structure with generous craggly holes make for the most fantastic toast.

Why is potato bread yellow? ›

There are quite a few ingredients that can affect the color of potato bread, but typically there are four that may contribute to the yellow color: eggs, potatoes, artificial food colorings, and natural food dyes.

As the dough contains oil, you should be able to roll it without too much extra flour to stop it sticking. And you don't want too much flour on the outside as this can make the flatbreads hard.

Naan and pita are similar in that they are both flatbreads, but naan contains butter and yogurt, whereas pita does not. As stated earlier, naan is high in fat, and specifically high in saturated fats.

It means to let your dough rest (I give it 25-30 minutes) before kneading. This allows the flour to become thoroughly saturated, and provides time for the gluten chains to start forming up before you even lay a hand on the dough — more pre-kneading.

Excellent Mouthfeel: Potato buns have ingredients like potato flour and mashed potatoes that give the bun a smooth mouthfeel that is not too sweet and has a neutral flavor profile that gently melts in the mouth as soon as it is eaten.

Potato bread has been a staple in Ireland for centuries, not only because of the amount of potatoes we ate pre-Famine, but also because Ireland was not a great place to grow soft wheat due to the weather. Boiled potatoes can be mixed with any flour to make a rough potato patty that can be cooked in a pan or on a range.

Bakers have been adding potatoes to bread since the 18th century. Originally, potato flour was used because it was cheaper than wheat or rye flour - especially in times when flour was scarce or there was a famine. In Germany potato bread contained spelt and rye flour.

Compared with wheat staple food, potato staple bread contains more potassium and less sodium, which is associated with cardiovascular health, may control hypertension, and decreases the urinary Na⁺/K⁺ level.