This quick and easy bread recipe does not require yeast or kneading to make! Mashed potatoes mixed into the dough give this flat bread a distinctly softer texture and more flavorful taste when compared to other plain old breads! It's a wonderful pairing to tons of different dips and dishes.
Potato bread is seriously one of the softest breads you could ever have! It's very similar to tortillas in terms of how it's made and the ingredients we use, but it also features the addition of mashed potatoes (hence, "potato" bread lol).
The addition of potatoes makes for an ultra soft and pliable piece of bread, and I can only best describe it as cloud-like! This recipe also features a touch of milk and some vegetable oil, which make this bread EVEN softer.
It's basically impossible for me to drive home just how soft this bread is just using words, so here's a little montage of me bending and rolling the dough for the record:
I hope it somewhat helps show that this bread is seriously bendy.
When it comes to how to make potato flatbread, it's one of the easier breads you could cook up. So it's a great beginner bread recipe it you're just getting into bread making.
The process of making the dough basically involves boiling + mashing potatoes and then mixing all of the ingredients together - that's. it! Afterwards, you'll simply need to portion, roll, and cook the bread.
The cooking process is just done in a dry skillet on your stovetop. Nothing fancy.
In terms of storage, potato flatbread is definitely less prone to drying out than other breads, but the best way to store it is to keep it tightly wrapped. The less air that gets to it, the better.
While the breads are still warm, it's best to wrap them tightly in a lint-free tea towel. Once they're cooled, you can transfer them to a plastic bag, and seal well.
They'll keep for up to 2 days at room temperature, or you can freeze them for up to 1 month. Defrost on your counter for a few hours or in a preheated 350°F oven for about 2 to 3 minutes.
But that's basically all there is to making this outrageously. good. bread.
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Potato Flatbread Recipe
- 1 large Russet or Yukon gold potato * see notes
- 1 & ¼ cups (185g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons (45mL) vegetable oil
- ½ cup (120mL) milk
- Prep the potato: Prick the sides of your potato with a fork or knife (to help it cook faster). Place your potato into a medium sized saucepot, and fill with water going 1 inch over the top of the potato. Set the pot over high heat and bring the water to a boil. Boil the potato for 15 to 20 minutes, or until fork tender.
- Transfer the cooked potato to a bowl of ice water and cool enough to handle. Peel, and mash into a fine mixture.
- Make the dough: In a large bowl, combine your mashed potato, flour, baking powder, salt, vegetable oil, and milk. Mix together until it forms a sticky dough.
- Turn your dough onto a well floured work surface (this dough loves to stick so be a bit generous with the flour!) Divide into 8 equal portions, and roll each portion into a ball, adding flour as needed to prevent sticking.
- Use a well floured rolling pin to roll each piece of dough out into a rough 7 inch (or 18cm) wide circle.
- Heat a dry, large skillet on a stove burner set to medium heat. Once hot, add one of your rolled pieces of dough to the pan and cook for about 1 minute on each side, or until golden brown.
- Transfer the cooked bread to a lint-free tea towel lined plate. Cover the cooked bread with another lint-free tea towel to prevent drying out, and continue the cooking process until all of the dough is cooked.
- Keep dough tightly covered until ready to serve!