AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Potato flat bread9/23/2023 ![]() ![]() ![]() Transfer the cooked breads to a rack, stacking them to keep them soft. Adjust the heat if they seem to be cooking either too quickly, or too slowly cooking too quickly means they may be raw in the center, while too slowly will dry them out. Roll each piece into a 7" to 8" circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Let the dough rise, covered, for 1 hour.ĭivide the dough into 8 pieces (each about the size of a large plum, around 3 ounces), cover, and let rest for 15 to 30 minutes. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. Add additional flour only if necessary if kneading by hand, keep your hands and work surface lightly oiled. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup (120g) of the remaining flour with the salt, oil and yeast.Īdd this to the cooled flour/water mixture, stir, then knead for several minutes - by hand, mixer or bread machine - to form a soft dough. Cover the bowl or bucket and set the mixture aside for 30 minutes. ![]() Pour the boiling water over the flour, and stir until smooth. Place 2 cups (240g) of the flour into a bowl or the bucket of a bread machine, reserving the remaining flour for later. ![]()
0 Comments
Read More
Leave a Reply. |