You can freeze half in a ziplock bag or keep in an airtight container in the fridge if not using all straight away.
Sweet potato flatbread
Breads & Quick Breads
These flatbreads are flexible and robust enough to wrap around generous fillings, even after being frozen and reheated.
Thanks to Rachel for this recipe.
Instructions
- Steam a couple of sweet potatoes with the skin on until tender (about 20 minutes)
- Allow to cool slightly and then remove the skin
- Weigh 500g of the sweet potato flesh into a large mixing bowl and mash
- Add the flour and knead gently until combined
- Divide into 12 equal parts
- Heat a large non-stick pan over a medium heat
- Dust a portion of the dough with flour and roll out into a circle, adding extra flour if it's too sticky
- Use a rolling pin to transfer the flatbread into the pan and cook for 2 minutes, turning with tongs halfway through
- Roll out another portion of dough while the previous bread is cooking
- You want the bread to puff up slightly and brown
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