Discover how to make an incredibly soft and fluffy potato flatbread using just a few simple ingredients. This resourceful recipe transforms a single potato into a delicious bread that’s perfect for any meal. With its golden-brown crust and pillowy texture, this flatbread will make you rethink traditional bread-making.
Why You’ll Love This Recipe
This innovative potato flatbread combines the heartiness of traditional bread with the subtle sweetness of potatoes. It’s economical, requires minimal ingredients, and results in a versatile bread that’s perfect for sandwiches, dipping, or enjoying on its own.
Ingredients
For the Bread:
- 1 medium potato (200g / 7 oz)
- 200ml (6.8 fl oz) water
- 100ml (3.4 fl oz) warm milk
- 5g (1 tsp) active dry yeast
- 5g (1 tsp) baking powder
- 200ml (6.8 fl oz) vinegar
- 1 tsp sugar
- 300-400g (2½-3¼ cups) all-purpose flour
- Salt to taste
- 2 tbsp olive oil, plus extra for greasing
Instructions
- Prepare the Potato Base:
- Dice potato into small pieces
- Boil in 200ml water until tender
- Drain (reserve water for other uses)
- Mash potato through a strainer until smooth
- Make the Dough:
- Combine mashed potato with warm milk
- Add yeast, baking powder, vinegar, and sugar
- Mix in flour gradually and salt
- Knead until smooth
- Add olive oil and incorporate well
- First Fermentation:
- Let dough rise for 35 minutes or until doubled
- Place in a warm, draft-free spot
- Shaping and Second Rise:
- Gently flatten dough to fit a 22cm (9-inch) pan
- Grease pan with olive oil
- Allow to rise another 25 minutes
- Cooking:
- Cover with aluminum foil
- Cook on lowest heat until edges dry
- Flip and cook other side (about 30 minutes)
- Rest under clean cloth for 15 minutes
Pro Tips and Tricks
- Use a potato ricer or fine-mesh strainer for the smoothest mash
- Keep the potato water for soups or sauces
- Handle the dough gently to maintain air bubbles
- Use a heavy-bottomed pan for even heat distribution
- Test doneness by tapping the bottom – it should sound hollow
Variations and Substitutions
- Replace regular potato with sweet potato for a sweeter version
- Use plant-based milk for a dairy-free option
- Add herbs like rosemary or thyme for flavored bread
- Incorporate whole wheat flour (up to 50%) for added nutrition
Storage and Make-Ahead Tips
- Store at room temperature for up to 2 days, wrapped in cloth
- Freeze for up to 3 months, wrapped well
- Reheat in a pan or toaster before serving
- Can prepare potato mash a day ahead
Common FAQs
Q: Why use potato in bread? A: Potato adds moisture, makes the bread softer, and helps it stay fresh longer.
Q: Can I use instant yeast? A: Yes, reduce the amount by 25% if using instant yeast.
Q: Why is my bread dense? A: This could be due to overworking the dough or not allowing proper rising time.
Q: Can I bake this in the oven? A: While designed for stovetop, you can bake at 375°F (190°C) for about 25-30 minutes.
Nutritional Information
(Per serving, approximately 1/8 of bread)
- Calories: 180
- Carbohydrates: 35g
- Protein: 4g
- Fat: 3g
- Fiber: 2g
- Sugar: 1g
This potato flatbread recipe offers a unique take on traditional bread-making, utilizing simple ingredients to create a satisfying, versatile bread. Perfect for those looking to reduce food waste and create delicious, homemade bread with minimal ingredients. Whether served warm with butter or used as a base for sandwiches, this flatbread is sure to become a household favorite.
Keywords: potato flatbread, homemade bread, no-waste recipes, easy bread recipe, potato bread, stovetop bread, flatbread recipe, budget-friendly bread
