Kūmara (sweet potato) flatbread
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.
Author: Rachel Knight
Cuisine: Plant based, dairy-free, oil-free
- 500g orange kūmara flesh (sweet potato)
- 300g flour (I use half wholemeal, half white high-grade or bread flour)
- Extra flour for rolling
- 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.