Ingredients:

  • 2 medium potatoes
  • 1 cup hot non-dairy milk (e.g., almond milk, soy milk) (200 ml)
  • 1 packet dry yeast (10 g)
  • 3 cups all-purpose flour
  • Salt

Instructions:

  1. Peel the potatoes and cut them into chunks. Boil them until tender, then drain and mash them until they reach a smooth puree consistency.
  2. In a large mixing bowl, combine the mashed potatoes, hot non-dairy milk, and dry yeast. Mix well.
  3. Add the flour and a pinch of salt to the potato mixture. Knead until you have a medium-hard, soft dough.
  4. Cover the dough and let it rest for 30 minutes to allow it to ferment.
  5. After the dough has risen, punch it down to release the air, then divide it into equal-sized balls about the size of a tangerine.
  6. Use a rolling pin to flatten each ball into a thin circle, similar to a pancake.
  7. Heat a non-stick pan over medium heat. Cook each flattened dough circle in the pan, flipping it once, until both sides are lightly golden brown and cooked through.
  8. Once cooked, spread vegan butter on each piece and serve.

Nutrition Information (per serving, based on 6 servings):

  • Calories: 310
  • Total Fat: 1g
  • Sodium: 220mg
  • Total Carbohydrates: 65g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 9g

Note: The nutrition information provided is approximate and may vary based on specific ingredients used and serving sizes.