Sweet potato flatbread
Three simple ingredients - sweet potato purée, flour and water, with a pinch of salt if you like - combine to make the most delicious sweet potato flatbreads or wraps.
Ingredients
- 200 g sweet potato purée
- 200 g plain flour plus extra for rolling
- Pinch salt optional
- 1-2 tablespoon water add slowly if needed
Instructions
To make the purée
- If you haven’t made your purée yet you will need to peel and chop your sweet potato into chunks.
- Boil or steam for 10-12 minutes until soft.
- Drain and allow to cool.
- Purée with a blender or food processor until smooth.
To make the flatbreads
- Place 200g plain flour in a large mixing bowl.
- Use your fingertips to rub 200g cold sweet potato purée into flour until you have the consistency of breadcrumbs. Add a pinch of salt if desired.
- Use your hands to form into a dough and if needed add a little water gradually until you have a smooth dough. Only add a little water at a time or your dough may end up sticky. You may not need any.
- Roll into six small balls.
- Lightly flour your work surface and roll out into flatbreads with a rolling pin. Dust a little flour onto your rolling pin if your dough is sticky.
- Heat your pan over a medium heat and fry for 2 minutes on each side, turning with a spatula.
- Serve immediately or wrap up in a clean tea towel or foil to keep soft while you cook the rest.
Nutrition
Calories: 151kcalCarbohydrates: 32gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 194mgFiber: 2gSugar: 2gVitamin A: 6406IUVitamin C: 7mgCalcium: 18mgIron: 2mg
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