Sweet Potato Flatbread
This easy 2-ingredient sweet potato flatbread is the perfect side dish to serve with soup, stews, curries and more.
Servings: 8 flatbreads
For rolling out the flatbread
Peel and dice sweet potato.
Boil the potatoes in water until they are soft enough to easily pierce with a fork.
Drain off the excess water, and use a potato masher or a fork to mash the potatoes. Allow the mash to cool down a little. Combine equal amounts of mashed sweet potatoes and flour in a mixing bowl, and mix to form a dough. Split the dough into 8 similar sized pieces. Use a rolling pin to roll the flatbread thinly on a generously floured surface. Then, cook in a frying pan or skillet on medium to high heat for a few minutes on both sides, until the bread is golden on the surface.
Set the flatbread to the side, and repeat step 4 for each of the 8 pieces of dough.
- Cook the flatbread in a dry pan. No oil or cooking spray is needed.
- You can add seasoning to the flatbread if you like. Nigella seeds, cumin or smoked paprika can be great options.
- Store leftovers for up to 3 days, or freeze for up to 3 months.
Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2359IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg