Sweet Potato Flat Bread

Sweet Potato Flatbread

This sweet potato flatbread only takes three ingredients! It does not require yeast or kneading and it is incredibly easy to make. It stays soft, tender and flexible making it perfect for sandwich wraps.

Ingredients:

These are the best flours to use for the flat bread. Kumut Flour, Spelt flour or Einkorn flour

2 cups kumut flour, Spelt flour or Einkorn flour

1 teaspoon celt salt (84 Minerals)

2 cups cooked and mashed sweet potato

Method:

Blend the flour and Celtic salt together in a bowl then stir in the mashed sweet potato until the flour is completely absorbed. If the mixture seems wet and sticky then add a couple tablespoons of flour (some sweet potatoes have more moisture and will require a bit more flour). Allow the dough to rest for 5 to 10 minutes.

Dust the counter top with flour and shape the dough into a log then divide the dough into 8 to 10 portions and roll them into small balls if you want too.

Coat the dough balls well with flour and roll them out until they are about 1/8 of an inch thick.

Heat a non-stick pan on medium to medium low heat and cook for 1 to 2 minutes on each side. I like to flip them every 30 seconds to ensure they don't get too brown, if they are browning too fast I turn the skillet down a tad. If the dough puffs up as it cooks, just push the air bubbles out with a spatula.

Once each flatbread is cooked, stack them on top of each other and keep them covered with a dish towel. This is the secret to making sure the bread stays soft. The towel will hold in the steam as they cool down, keeping them soft.

Notes

The moisture content in sweet potatoes will vary greatly between the different varieties, cooking methods and age of the sweet potatoes. You may need to add extra flour if your sweet potatoes are very moist. Just add enough flour until it feels like a soft, workable dough.

You can either mash the sweet potato with a fork or give it a quick blitz in a food processor if you want a very smooth mash.

Gluten free flour is especially more difficult to work with and the dough tends to tear easily as you transfer it to the skillet.

These flatbreads store well in the fridge for 4 days or in the freezer for 6 months.