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
These flatbreads are flexible and robust enough to wrap around generous fillings, even after being frozen and reheated.
Thanks to Rachel for this recipe.
- 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