Sweet Potato Flatbread
Just two ingredients and they'll tickle your tastebuds!
- Rolling Pin
- 1 cup Sweet potato steamed
- 1 cup All-purpose flour
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.
This recipe was inspired by Vegan Lovelie
Calories: 142kcalCarbohydrates: 31gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 19mgPotassium: 145mgFiber: 2gSugar: 1gVitamin A: 4717IUVitamin C: 1mgCalcium: 15mgIron: 2mg