EASY SWEET POTATO FLATBREADS
Quick and easy sweet potato flatbreads that are ready in under 30 minutes and utterly versatile: soft for soaking up curries and dahls, as tortillas for quesadillas or as wraps. Cut into triangles and then baked in the oven for crunchy tortilla chips, great for nachos or dipping into spreads and dips. And only four simple ingredients that you are likely to have in your pantry at most times.
Why we should all eat sweet potatoes
Sweet potatoes have become so popular over the last few years, and for good reason. You can eat them like any other run-of-the-mill potato, or you can turn them into fries, gnocchi, chips, mash to name but a few possibilities. Personally I was delighted when I discovered that my son, who was not a fan of sweet potatoes, started devouring these flatbreads. So if you have someone in your life who is not a fan of the tasty sweet potato, these homemade Sweet Potato Flatbreads might be a good option to try.
Sweet potatoes contain a lot of important micronutrients and plenty of calcium, iron, potassium, and phosphorus plus folate and vitamin C. They also
are anti-inflammatory
help slowing down the aging process (and who wouldn’t want that)
are packed with a good dose of beta-carotene
are great for the digesive system
keep blood sugar regular because of their low glycaemic index
are gluten free
Recipe options and variations
Please make sure you read all the recipe notes below to see possible variations to this Easy Homemade Sweet Potato Flatbread recipe, and for tips on freezing either the dough or the finished flatbreads.
Sweet Potato Flatbreads
Ingredients
- 150g sweet potatoes
- 150g plain flour
- 1/2 tsp sweet paprika
- 1/2 tsp dried herbs
Instructions
- Scrub the poatatoes and cut them into small cubes. There is no need to peel them.
- Add them to a small pot and cover just about with water. Bring to the boil and simmer for about 8 minutes until they are soft (test with a knife).
- Drain and add to a large bowl. Add the smoked paprika and dried herbs, then mash with a fork or a potato masher.
- Add 2/3 of the flour and with your hands, start kneading to combine all the ingredients. Add the rest of the flour and continue to knead until it turns into a soft orange dough.
- Shape the dough into a log and cut into 4 equal disks.
- Using a rolling pin, roll each disk into a circle of about 12cm. You may need to add a little more flour to your work surface and the rolling pin if the dough is too sticky.
- Heat a small pan to high heat and fry each disk without adding any oil, about 1-2 minutes on each side. Keep an eye on them as they can burn quickly, but if they are fried at high heat instead of medium heat, the end result will be a softer flatbread.
Notes:
* The dough can be frozen - cut into portions, then freeze on a small baking sheet. Once frozen, keep in a ziplock bag in the freezer. To prepare, defrost each portion completely, then roll out with a rolling pin and prepare as desired. * Whole flatbreads can be frozen too. Freeze by placing each flatbread between baking paper to avoid them sticking together. To prepare, place the frozen flatbread in a hot oven for about 5-7 minutes. They will be a bit tougher than freshly made flatbreads but still perfect to enjoy with dips or soups. * To make sweet potato chips for dipping: Roll out the dough, then cut into half 3 times, giving you 6 triangles. I use a pizza cutter for this, but any knife will be good. Place on a baking sheet and bake at 180C/375F for 10-12 minutes until they are golden and crunchy. * You can easily double the quantities to make more flatbreads, just make sure the ratio of sweet potatoes to flour stays the same. * I have not yet tried this with any other flours but do let me know if you do.