The super soft potato flatbreads are tender flatbreads that, taking advantage of the delicate potato puree, maintain their softness and flavor. Very easy to prepare, they are ideal as a snack, but also for a quick and tasty dinner, stuffed with cheeses, grilled vegetables. These and the onion focaccia are among the favorite baked goods at home. Let’s get to work and prepare the super soft potato flatbreads.
OTHER FLATBREADS
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
for the leavened dough
- 0.28 oz brewer's yeast
- 3.2 cups Flour 13% protein
- 6.0 oz already boiled potatoes
- 0.6 cups Oat milk
- 1.7 tbsps Extra virgin olive oil
- 0.28 oz Salt
- 1.7 oz Extra virgin olive oil
Tools
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- Mixer
- Potato Masher
- Pressure Cooker
Preparation of the super soft potato flatbreads
Preparation of the super soft potato flatbreads
After steaming or boiling the potatoes (they should be the floury type suitable for mashed potatoes or gnocchi), mash them with a potato masher while still hot. Let cool. Knead the yeast with the flour, milk, and mashed potatoes. Add the salt and oil. Knead until you get a smooth dough and let it rise until it has doubled in volume.
Once risen, place the dough on a work surface. Divide it into 6 pieces. With the help of some semolina, stretch each dough ball with your fingertips from the center outwards. Let rise on a baking sheet lined with parchment paper. Preheat the static oven to 356°F.
Season the flatbreads with extra virgin olive oil. Make dimples on each flatbread with your fingertips. Bake for about twenty minutes.
Storage
They can be kept for a couple of days in a paper bag
