Vegan Potato Flatbread Recipe (2024)

FAQs

Why are my flatbreads hard? ›

Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl.

Answer: You might have overworked the gluten in that flatbread.

So if you're on a limited-calorie diet, or trying to avoid carbs, eating this bread will likely not fit in with your diet. However, if you're looking to simply increase your vitamin, mineral, and fiber consumption, potato bread is an excellent way to sneak in more of these healthy micronutrients.

One of the unique features of pita bread is its ability to puff up when baked, thanks to the combination of the yeast, flour and the heat, which causes the rapid expansion of the dough. The result: a fluffy, chewy bread with a pocket in the middle that can be used to encase all types of delicious fillings.

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.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients. This will prevent the formation of excess gluten, as excess gluten makes bread chewy.

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

So when you add potato to your bread dough you're upping the dough's starch content, effectively increasing the resulting loaf's total liquid retention — which translates to bread with soft, moist texture and a long shelf life.

How to tell when potato bread is bad? ›

How do you tell if potato bread is bad? Check for obvious changes in color, smell and texture. If the bread has green, black or blue spots on it, it's likely mold and the product should not be consumed. Also, if the bread has an unusually sour or off smell, it's most likely gone bad.

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

First, your oven temperature may be too high. Even if you set it at the temp suggested in the recipe, every oven is a little bit different. Try turning it down 25 degrees (F), bake your bread several minutes longer and see if that helps.

Baguette. The longer, thinner cousin of a French bread loaf, the baguette is a chewy bread with a thick crust that's traditionally made solely from water, yeast, white flour, and salt.

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to proof long enough, or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

If your bread is especially hard, brush the outside with water before wrapping it. Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.