Soy Flatbread

Soy Flatbread

by teddybear | updated September 01, 2013

This project is about making a nutritious snack from the left-over soy powder.



If you are lactose intolerant like me, you might find that soy milk is a healthy alternative. Back in the day, I used to buy soy milk from the store, but because I drank it so often, I started making my own. It tastes fresher that way.

But this isn't about making soy milk. That's not a particularly interesting process; I just use a machine to do that. This project is about making a nutritious snack from the left-over soy powder.

August 29, 2013 at 1:53 AM
Comments (1)
this is great! my parents love to make soy milk, but I'm pretty sure they've never made soy flatbread. will have to tell them about this!
over 3 years ago

First, I needed to make the soy milk. I measured out half a cup of soy beans and soaked them in water for 4 hours. Then, I put the beans into the soy milk maker. I added 6 cups of water, pressed start, and waited 20 minutes.

August 29, 2013 at 2:07 AM
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After the soy milk was finished, I poured it out over a strainer to filter out the powder.

August 29, 2013 at 2:09 AM
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The next step was to make the dough using a bread making machine. I added the soy powder, 4 cups of flour, 2 teaspoons of yeast, and 1 teaspoon of salt. I pressed start and waited 30 minutes.

August 29, 2013 at 2:10 AM
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I soon realized that I had added too much flour. The mixture was too dry, so I added half a cup of water and let the bread machine work its magic for another 10 minutes. After the dough was ready, I put it in a pan with 2 tablespoons of vegetable oil. I flattened out the dough with my hands and sprinkled some sesame seeds on top. Then, I closed the lid and waited 4 hours for the dough to rise.

August 29, 2013 at 2:12 AM
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Now, it was finally time to cook the dough. I turned the fire on to medium heat for 10 minutes. Then, I flipped the dough over to the other side and cooked for another 10 minutes. The end result was a nice-looking flatbread. However, when I tasted it, it was sour. I think I may have waited too long for the dough to rise.

I will make another attempt the next time I run out of soy milk.

August 29, 2013 at 2:16 AM
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For my second attempt, I made the soy milk and filtered out the powder in the same way as I had done before.

September 1, 2013 at 10:52 PM
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Since I remembered that I had used to much flour last time, I only added 3 cups this time around, so then I wouldn't have to add extra water. I stuck with using 2 teaspoons of yeast and 1 teaspoon of salt though because that had worked out well in my first attempt

September 1, 2013 at 10:58 PM
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Because I didn't want the bread to end up tasting sour again, I only let the dough rise for 2 hours.

September 1, 2013 at 10:59 PM
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I ended up with less dough than last time because I only used 3 cups of flour instead of 4, so instead of cooking each side for 10 minutes, I only cooked each side for 7 minutes.

September 1, 2013 at 11:04 PM
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The resulting bread had fewer brown spots. It was softer than last time and not as crunchy. Personally, I like it better that way. And because I hadn't waited so long for the dough to rise, the sour taste was gone.

I present to you, the end result: a nutritious soy flatbread that goes perfectly with a glass of warm soy milk.

September 1, 2013 at 11:07 PM
Comments (2)
looks delicious! what type of bread maker do you have?
over 3 years ago
Thanks! The bread maker is a Gaolin, model 902B. I originally got it off eBay, but I don't think they have it anymore. It looks like this though http://www.popscreen.com/p/MTU4MjI0MzU2/-WhiteElectricBreadMakerBreadMachine902BLoafSizeof15Lb20Lb
over 3 years ago