This flatbread is simply the most recent tackle an historic entity generally known as potato bread, which is typically made with potato flour at the side of wheat flour. Tremendous mushy, springy potato bread is universally cherished — it seems in cuisines from all around the world, together with locations like Germany, Poland, Eire, France, Turkey, and the Mediterranean. It was seemingly invented by an 18th-century French pharmacist throughout a time of famine to supply bread to the poor.
Potato flour, made nearly solely from russet potatoes, does not have to be enriched with nutritional vitamins and minerals the way in which wheat flour does — they’re already there. Potatoes comprise appreciable quantities of iron, potassium, and vitamin C, and all of that stays within the flour. Furthermore, due to their excessive starch content material, potatoes (both mashed or floured) are nice at absorbing and retaining moisture, to the extent that it isn’t an amazing concept to bake potato bread solely with potato flour. What ends in moist baked items when paired with wheat flour produces a dense, gummy mess by itself.