A sweet potato version of my viral potato flatbread!

After my viral 3-ingredient potato flatbread it is time for it’s sexier cousin by using sweet potato instead! I’ve modified the recipe since sweet potato has a higher moisture content than potato so more flour is needed. This is why it is important that in this version your knead the dough throughly to allow for the gluten to develop and you get a stretchy and fluffy texture with the best flavour!

I love enjoying this flatbread with some avocado and eggs for breakfast or as a side for a delicious curry or stew for dinner. In this case I have brushed it with a homemade coriander and garlic oil but you can switch up the herbs and add parsley or italian seasoning instead.

🌱Vegan and GF options

🍽️ 2 flatbreads

Ingredients

• 160g sweet potato

• 150g self-raising flour (or 150g plain flour + 1 tsp baking powder)

• 1 tsp salt

• Optional filling: shredded mozzarella cheese

Method

• Wrap the 2 sweet potatos in tin foil and bake in the oven at 180C for 50-60 minutes until they become completely soft inside. Remove from the oven, leave them to cool down for 5-10min until they can be handled and then scoop out the flesh. Transfer 160g of the cooked sweet potato to a bowl and mash with a fork

• Next, add in the slow. Start kneading it with your hands until it becomes a dough for approximately 6-8 minutes. The aim is to add in enough flour to prevent this dough from being overly sticky but it should still have a slightly ‘wet’ texture, this can vary depending on the type of potatoes you are using and how much moisture they retain. Cover with a cloth and leave it to rest for 10-15 minutes. Remove the cloth and knead for 5 more minutes. The kneading step is important so your dough doesn’t have a “raw” taste after cooking it.

• Add flour to the kitchen counter to prevent the dough from sticking and transfer your potato dough. Divide into two equal portions and roll each into a ball. Dust the ball with flour and with the help of a rolling pin roll it out into a rectangle. Now you can add as much shredded mozzarella as you want in the middle and then fold over each side until the cheese is completely covered with the dough. Dust with more flour and then flaten it with a rolling pin to form your flatbread.

• Heat a pan to medium heat and add 1 tbsp of olive oil. When hot, begin cooking the flatbread for abour 5 minutes on each side until golden brown.

• Serve immediately and enjoy while hot! You can brush them with some olive oil and chopped parsley and garlic if you wish.

FAQS and Tips

• The dough can be prepared in advance, just cover it with cling film and sotre it in the fridge for up to 2 days until ready to consume

• I recommend oiling your hands while dealing with the dough to prevent it from sticking too much to your hands