These flatbreads are flexible and robust enough to wrap around generous fillings, even after being frozen and reheated. I haven't found a similar oil-free bread commercially so I'm happy to make these in batches and freeze until I need them. Versatile enough to be served with chilli or curry for dinner or stuffed with salad and hummus as a packed lunch.
Ingredients
500g orange kūmara flesh (sweet potato)
300g flour (I use half wholemeal, half white high-grade or bread flour)
Extra flour for rolling
Instructions
Steam a couple of orange kūmara with the skin on until very tender (about 20 minutes)
Allow to cool slightly and remove the skin
Weigh 500g of the kūmara flesh into a large mixing bowl and mash (freeze the remainder or keep in the fridge for another day)
Add the flour and knead gently until combined.
Divide into 12 equal portions.
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 the rolling pin to transfer the flatbread into the pan and cook for 2 minutes, turning with tongs half way.
Adjust the temperature of the pan so that it puffs up and browns slightly on both sides
Wrap the breads in a clean tea towel whilst you cook the remainder
I freeze half in a ziplock bag or keep in an airtight container in the fridge if I'm not using them straight away, reheating in the oven for a few minutes wrapped in aluminium foil.
Recipe by The Kitchen Garden at https://thekitchengarden.co.nz/kumara-sweet-potato-flatbread/