Sweet Potato Flatbread Recipe

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.