Kūmara (sweet potato) flatbread
Cuisine: Plant based, dairy-free, oil-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
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.
  • 500g orange kūmara flesh (sweet potato)
  • 300g flour (I use half wholemeal, half white high-grade or bread flour)
  • Extra flour for rolling
  1. Steam a couple of orange kūmara with the skin on until very tender (about 20 minutes)
  2. Allow to cool slightly and remove the skin
  3. Weigh 500g of the kūmara flesh into a large mixing bowl and mash (freeze the remainder or keep in the fridge for another day)
  4. Add the flour and knead gently until combined.
  5. Divide into 12 equal portions.
  6. Heat a large non-stick pan over a medium heat
  7. Dust a portion of the dough with flour and roll out into a circle, adding extra flour if it's too sticky
  8. Use the rolling pin to transfer the flatbread into the pan and cook for 2 minutes, turning with tongs half way.
  9. Adjust the temperature of the pan so that it puffs up and browns slightly on both sides
  10. Wrap the breads in a clean tea towel whilst you cook the remainder
  11. 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/