om living
Sweet Potato Flatbreads
Makes 6
Ingredients
- 200g (1 cup) cooked sweet
potato, mashed and hot - 125g (1 cup) wholemeal flour
- ½ tsp ground cumin
- ½ tsp sea salt flakes
- ½ tsp dried chilli flakes
(optional)
Method
1. Mix all the ingredients together in a bowl and knead gently until you have a soft ball of dough.
2. Turn the dough out onto a well floured surface and knead gently for a couple more minutes.
3. Place a dry frying pan over a medium high heat. Divide the dough into 6 equal portions and
dust the work surface with flour again.
4. Roll out each flatbread to a thin circle shape and cook in the dry pan, one at a time, until
golden spots appear and they start to puff up. Once cooked, wrap in a clean tea towel until
ready to serve to keep the flatbreads soft and warm.
5. Repeat this process until all the flatbreads are cooked.
6. If not serving immediately, the flatbreads can be reheated, wrapped in foil, in a low oven for a
few minutes, or for a few seconds in the microwave, covered with damp kitchen paper.STORING THE
FLATBREADS:
These flatbreads reheat well
so it’s well worth making a
double or a triple batch to
freeze and have on hand to
scoop up a curry or make a
quick and easy wrap for lunch.
Simply cook and cool
the flatbreads and stack,
separated by sheets of
parchment paper. Wrap really
well in cling foil and pop into a
zip lock freezer bag. To reheat,
follow the guidelines in the
recipe, increasing the time
slightly. Ensure the flatbreads
are piping hot before serving.KATY’S TIPS