Just two ingredients and they'll tickle your tastebuds!
1cupSweet potato (steamed)
Get your work station set up
You'll need some counter-space for the cutting board. Leave the rolling pin and your knife nearby. You'll also want a clean and dry hand towel on a plate to keep them warm and soft.
First, you'll need to peel and cube the sweet potato. The smaller the pieces, the faster they will cook. Steam them until they're very soft, approx 20-30 mins. They should fall off a fork easily.
Put them into a mixing bowl while still hot and add the flour. This is a one-to-one ratio, so if you end up with 1½ cup of sweet potato, just adjust the flour to match it.
It will be quite hot at first, so you may use a fork to combine. When it gets tricky to use a fork, switch to your hands and knead the dough into a ball. If it's too sticky, simply add a touch more flour.
You'll want to work quickly so the dough stays warm, otherwise, they may get hard. Hand-roll the dough into a log and cut it into 4 or 8 pieces. This will yield 4 large, or 8 small flatbreads, respectively.
Turn each cut-up piece into a disk-shape, and lightly dust with flour and set them aside.
Put a frying pan on the stove at med-high heat – no oil.
Dust your cutting board with flour and roll out the small dough balls one at a time. Place it on the hot pan and leave it there until you see bubbles appear. Flip, and do the same on the other side (max. 2-mins per side, possibly less depending on your stove and pan).
Place the finished flatbreads in between the towel, on the plate you've set up. Cover them until you're ready to eat. Enjoy as a side with curry, or dip in chutney as a snack.